Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 cups shredded cabbage or coleslaw mix; 1 cup red cabbage or napa cabbage, shredded; 1 1/2 cups carrots, shredded; 1 cup cucumbers, large diced; 1 cup red pepper, large dice or thinly sliced; 3-4 green onions, sliced; 1 cup edamame, steamed; 1 1/2 cups bean sprouts; 1 red serrano pepper, finely chopped; 1/2 cup peanut butter (natural); 3 tablespoons rice vinegar; 2 tablespoons lime juice, fresh; 2 tablespoons maple syrup; 2 teaspoons sesame oil (optional); 2 tablespoons sriracha or sambal; 2-3 tablespoons soy sauce (tamari); 1 inch piece fresh ginger (more to taste); 1 clove garlic; 2-4 tablespoons water; 1 cup cilantro, Thai basil, mint chopped; 1/2 cup roasted peanuts and/or sunflower seeds; 1 package ramen noodles, roughly broken and toasted

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

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Thai Crunch Salad CPK Copycat (with peanut ginger sauce) is a vibrant, healthful dish brimming with fresh, crunchy vegetables and topped with a spicy, nutty dressing. This colorful salad is perfect for any occasion, whether you’re enjoying it as a quick lunch or serving it alongside dinner. Ready in under 30 minutes, it’s ideal for busy weeknights or casual gatherings. The combination of vegetables, toasted nuts, and a creamy peanut ginger sauce creates a delightful flavor profile that will leave your taste buds singing. Easy to customize and completely plant-based, this salad is not only delicious but also nutritious, making it a guilt-free choice for anyone looking to boost their vegetable intake.

Author: Celeste
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: Thai

Ingredients

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4 cups shredded cabbage or coleslaw mix
1 cup red cabbage or napa cabbage, shredded
1 1/2 cups carrots, shredded
1 cup cucumbers, large diced
1 cup red pepper, large dice or thinly sliced
3–4 green onions, sliced
1 cup edamame, steamed
1 1/2 cups bean sprouts
1 red serrano pepper, finely chopped
1/2 cup peanut butter (natural)
3 tablespoons rice vinegar
2 tablespoons lime juice, fresh
2 tablespoons maple syrup
2 teaspoons sesame oil (optional)
2 tablespoons sriracha or sambal
2–3 tablespoons soy sauce (tamari)
1 inch piece fresh ginger (more to taste)
1 clove garlic
2–4 tablespoons water
1 cup cilantro, Thai basil, mint chopped
1/2 cup roasted peanuts and/or sunflower seeds
1 package ramen noodles, roughly broken and toasted

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Instructions

Wash and shred all vegetables. Dice cucumbers and red peppers.
Steam edamame according to package instructions; allow to cool.
In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
In a large bowl, combine all prepared vegetables and edamame. Toss with chopped herbs.
Drizzle the peanut ginger sauce over the salad and mix gently.
Top with roasted peanuts or sunflower seeds and serve.

Nutrition

Serving Size: 1 cup (150g)
Calories: 280
Sugar: 7g
Sodium: 380mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Find it online: https://recipesbyceleste.com/thai-crunch-salad-cpk-copycat-with-peanut-ginger-sauce/