Start by shredding the green cabbage into thin strips using a sharp knife or a mandoline for evenness. Grate the carrots to add natural sweetness and vibrant color. Next, slice the red bell pepper and green onions into uniform pieces, ensuring everything is ready for a harmonious blend. Set the chopped veggies aside in a large mixing bowl.

In a small mixing bowl, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha sauce until the sugar dissolves completely. This zesty dressing will add an invigorating flavor to your Shredded Thai Salad with Avocado. Make sure the mixture is well-combined before setting it aside to let the flavors meld.

Add the prepared veggies, including the shredded cabbage, grated carrots, bell pepper, and green onions, to the large bowl. Toss in the freshly chopped cilantro and roasted peanuts for added texture and flavor. Once everything is in the bowl, pour the dressing over the mixture and gently toss until all ingredients are evenly coated.

Dice the ripe avocado carefully to maintain its creamy texture, then gently fold it into the salad mixture. Be cautious not to mash the avocado as you incorporate it, ensuring it remains in delightful chunks throughout the salad.

Cover the large bowl with cling film or a lid and refrigerate the salad for about 15-30 minutes. Serve the salad directly from the fridge to enjoy its refreshing taste and vibrant appearance, perfect for summer meals.