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 diced 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" 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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This Thai Crunch Salad CPK Copycat with peanut ginger sauce is a vibrant and refreshing dish that brings a delightful mix of flavors and textures to your table. Perfect for lunch, dinner, or as a side, this salad features a colorful array of crunchy vegetables tossed in a creamy, spicy peanut ginger dressing. Not only is this recipe quick to prepare in under 30 minutes, but it’s also healthy and vegan-friendly, making it an excellent choice for any meal occasion. With its deliciously rich flavors and satisfying crunch, this salad is bound to become a favorite for gatherings or weeknight dinners.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Serves 6
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 diced 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" 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

Prep the vegetables by washing and shredding the cabbage and carrots; dice the cucumbers and red pepper.
Make the peanut ginger sauce by combining peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, ginger, garlic, and water in a bowl; whisk until smooth.
In a large mixing bowl, combine all prepped vegetables with edamame and bean sprouts; toss with half of the peanut ginger sauce.
Serve topped with fresh herbs and roasted peanuts or sunflower seeds for added crunch.

Nutrition

Serving Size: 1 cup (approximately 200g)
Calories: 220
Sugar: 6g
Sodium: 450mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

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