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Shredded Thai Salad With Avocado
Shredded Thai Salad with Avocado Photo: Liz Andrew/Styling: Erin McDowell

We aren’t exaggerating when we say this might be the prettiest salad you will ever make. Your plate will look like a rainbow of shredded cabbage, peppers and other fresh veggies, topped with vibrant slices of avocado. Prepare for all the Instagram likes.

Makes 4 servings
Start to Finish: 30 minutes



¼ cup rice vinegar

1 garlic clove, minced

1-inch piece fresh ginger, minced

1 tablespoon soy sauce

1 tablespoon honey

3 tablespoons sesame oil

¼ cup sesame seeds


3 carrots, peeled and thinly sliced

¼ red cabbage, shredded

¼ green cabbage, shredded

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 bunch scallions, thinly sliced

2 cups snow peas, thinly sliced

½ pound smoked tofu, thinly sliced

2 California avocados—peeled, pitted and sliced

½ cup chopped peanuts

½ cup chopped fresh cilantro

¼ cup chopped fresh basil

¼ cup chopped fresh mint


1. Make the dressing: In a medium bowl, whisk the rice vinegar with the garlic, ginger, soy sauce, honey, sesame oil and sesame seeds to combine.

2. Make the salad: Toss the carrots with the red cabbage, green cabbage, red bell pepper, yellow bell pepper, scallions, snow peas and tofu.

3. Assemble the salad:  Add the dressing to the salad and toss well to coat. Divide the salad among four plates and top each with half an avocado, 2 tablespoons peanuts, 2 tablespoons cilantro, 1 tablespoon basil and 1 tablespoon mint. Serve immediately.

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