Wash and prepare your vegetables. Shred about four cups of green cabbage, grate two medium carrots, and slice one red bell pepper and three green onions.

In a small mixing bowl, whisk together three tablespoons of fish sauce, the juice of one lime, one tablespoon of sugar, and a dash of Sriracha sauce. Mix until smooth.

In a large serving bowl, combine all your prepared vegetables—cabbage, carrots, sliced bell pepper, and green onions. Add cilantro and roasted peanuts.

Gently fold in the diced avocados to avoid mashing them.

Cover with plastic wrap and refrigerate for 15 to 30 minutes before serving. Toss gently before plating.