Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 20 min
Total time: 20 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); 1-2 tablespoons sriracha or sambal; 2-3 tablespoons soy sauce (tamari); 1' 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

Description

Indulge in the vibrant flavors of the Thai Crunch Salad CPK Copycat with Peanut Ginger Sauce, a refreshing dish that brings the essence of Thai cuisine right to your table. Perfect for lunch, dinner, or as a side at gatherings, this salad features a colorful mix of crunchy vegetables complemented by a creamy, spicy peanut ginger dressing. Ready in under 30 minutes, it’s not only quick and easy but also customizable to fit your taste preferences. Enjoy a healthy dose of nutrients packed into every bite, making it an excellent choice for meal prep as well.

Ingredients

Scale

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)
1-2 tablespoons sriracha or sambal
2-3 tablespoons soy sauce (tamari)
1' 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

Prepare all vegetables: shred cabbage and carrots, dice cucumbers and red pepper, and slice green onions.
Steam edamame until tender; drain and cool.
In a 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 vegetables with edamame and bean sprouts. Drizzle with dressing and toss gently.
Top with chopped herbs and roasted peanuts or sunflower seeds before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No cooking required
Cuisine: Thai

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 5g
Sodium: 320mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg