Begin by washing and prepping your vegetables. Use a sharp knife to shred about 2 cups of green cabbage into thin strips, grate 1 large carrot, and thinly slice 1 red bell pepper and 3 green onions. Aim for uniform sizes to ensure even mixing. Set the colorful veggies aside in a large mixing bowl.

In a small bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of freshly squeezed lime juice, 1 tablespoon of sugar, and 1 teaspoon of Sriracha sauce until the sugar dissolves and the dressing is well combined.

In the large bowl with the shredded veggies, add a handful of fresh cilantro and 1/4 cup of roasted peanuts for a crunchy topping. Gently toss the vegetables, cilantro, and peanuts together, ensuring an even distribution.

Drizzle the prepared dressing over the colorful mixture in your large bowl. Toss everything gently until the veggies are thoroughly coated in the tangy dressing.

Slice 1 ripe avocado in half, remove the pit, and scoop out the flesh with a spoon. Cut the avocado into small cubes and gently fold them into the salad mixture.

Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 15 to 30 minutes before serving.