Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 15 min
Cook time: 5 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); 2 tablespoons sriracha or sambal; 2-3 tablespoons soy sauce (tamari); 1 inch piece fresh ginger, grated (more to taste); 1 clove garlic, minced; 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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Experience the vibrant flavors and textures of our Thai Crunch Salad CPK Copycat with peanut ginger sauce. This refreshing dish is a delightful mix of crisp, colorful vegetables, all tossed together with a creamy, nutty dressing that elevates every bite. Perfect for busy weeknights or as a crowd-pleasing side at family gatherings, this salad is not only quick to prepare but also packed with nutrients. Whether you enjoy it as a light lunch or a hearty accompaniment to your favorite protein, the customizable nature of this recipe ensures it can be tailored to suit your tastes. Add extra toppings or swap out veggies based on what you have on hand, and let this salad shine at your next meal.

Author: Gianna
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
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, grated (more to taste)
1 clove garlic, minced
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: cabbage, carrots, cucumbers, and red bell pepper.
Steam edamame until tender; set aside to 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 and edamame; toss with fresh herbs.
Drizzle with peanut ginger sauce and mix gently to combine.
Top with roasted peanuts or sunflower seeds before serving.

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 5g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

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