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); 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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Indulge in the vibrant flavors of this Thai Crunch Salad CPK Copycat with peanut ginger sauce, a delightful dish perfect for any occasion. Packed with crunchy vegetables and a creamy, spicy dressing, this salad is both visually appealing and incredibly satisfying. Whip it up in under 30 minutes for a quick lunch, dinner party side, or meal prep option. Enjoy it as a main course or alongside grilled proteins for an added touch of deliciousness.

Author: Angela
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 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

Prepare the vegetables by shredding cabbage and carrots, chopping cucumbers, dicing red pepper, and steaming edamame.
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 in a large bowl and toss with the peanut ginger sauce until evenly coated.
Top with chopped herbs and toasted nuts or ramen noodles before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg

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