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 natural peanut butter; 3 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 2 tablespoons maple syrup; 2 teaspoons sesame oil (optional); 1-2 tablespoons sriracha or sambal; 2-3 tablespoons soy sauce (tamari); 1 inch piece fresh ginger, minced; 1 clove garlic, minced; 2-4 tablespoons water; 1 cup chopped cilantro, Thai basil, or mint; 1/2 cup roasted peanuts 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 a burst of flavors with this Thai Crunch Salad CPK Copycat featuring a creamy peanut ginger sauce. This vibrant and crunchy salad is not only a feast for the eyes but also a wholesome delight packed with fresh vegetables and protein-rich ingredients. Perfect for busy weeknights or casual family gatherings, it comes together in under 30 minutes, making it an ideal choice for those on the go. With its colorful presentation and customizable options, everyone will find something to love in this satisfying dish. Whether served as a main course or a side, this salad is bound to impress!

Author: Abella
Prep Time: 15 minutes
Cook Time: 5 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 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 natural peanut butter
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons maple syrup
2 teaspoons sesame oil (optional)
1–2 tablespoons sriracha or sambal
2–3 tablespoons soy sauce (tamari)
1 inch piece fresh ginger, minced
1 clove garlic, minced
2–4 tablespoons water
1 cup chopped cilantro, Thai basil, or mint
1/2 cup roasted peanuts or sunflower seeds
1 package ramen noodles, roughly broken and toasted

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Instructions

Prepare all vegetables by washing and shredding them.
In a bowl, whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha, soy sauce, minced ginger, garlic, and water until smooth.
In a large bowl, combine all vegetables with cooked edamame and bean sprouts. Drizzle the peanut ginger sauce over the top and toss well.
Garnish with chopped herbs and toasted ramen noodles and roasted nuts/seeds before serving.

Nutrition

Serving Size: 1 bowl (about 250g)
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

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