Begin by gathering your fresh vegetables for the Shredded Thai Salad with Avocado.

Using a sharp knife or a mandoline, finely shred half a head of green cabbage, grate two medium carrots, and slice a red bell pepper into thin strips.

Chop three green onions including the green tops.

Aim for uniform pieces to ensure even mixing and presentation.

In a medium bowl, whisk together two tablespoons of fish sauce, the juice of one lime, one tablespoon of sugar, and a teaspoon of Sriracha until the sugar dissolves.

In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, chopped green onions, and cilantro.

Gently toss the veggies together to ensure an even mix.

Carefully dice one ripe avocado and gently fold it into the salad mixture.

Cover the bowl with plastic wrap and refrigerate the salad for about 15 to 30 minutes.