Start by shredding about four cups of green cabbage, using a sharp knife or mandolin for even-sized pieces.

Grate two medium-sized carrots for an added touch of sweetness and vibrant color.

Slice one red bell pepper and four green onions into thin, uniform strips.

In a small bowl, whisk together 2 tablespoons of fish sauce, the juice of one lime, 1 tablespoon of sugar, and a drizzle of Sriracha.

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

Toss in a handful of freshly chopped cilantro and a quarter cup of roasted peanuts.

Drizzle the prepared dressing over the vibrant veggie mixture in the bowl.

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

Cover the salad with plastic wrap and refrigerate it for 15-30 minutes.