Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

Description

Indulge in the vibrant flavors of the Thai Crunch Salad CPK Copycat, featuring a delightful mix of fresh vegetables and a creamy peanut ginger sauce. This salad is not only a feast for the eyes but also a taste sensation that will brighten any meal. Perfect for lunches, dinner parties, or healthy snacking, this dish comes together in under 30 minutes, making it an ideal choice for busy days. Customizable to fit your dietary needs and vegan-friendly, each bite bursts with flavor and nutrition. Enjoy this salad as a standalone meal or pair it with grilled proteins for an added touch.

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)
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

Prepare vegetables by shredding cabbage and carrots, dicing cucumbers and red pepper, and slicing green onions.
Steam edamame until tender.
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.
Combine all prepared vegetables and edamame in a large bowl.
Pour the peanut ginger sauce over the salad mixture and toss gently until well coated.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 6g
Sodium: 350mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg