Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 10 min
Cook time: 10 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" 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. This quick and easy recipe brings together an enticing mix of fresh vegetables, including cabbage, carrots, and cucumbers, all tossed in a zesty homemade peanut ginger dressing. Perfect for any occasion, from casual lunches to dinner parties, this salad is not only visually appealing but also packed with nutrients.

Author: Natalie
Prep Time: 10 minutes
Cook Time: 10 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" 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: Shred cabbage and carrots, dice cucumbers and bell pepper, slice green onions, and chop serrano pepper.
Steam edamame according to package instructions; drain and cool.
Make the dressing: Whisk together peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha, soy sauce, ginger, garlic, and water until smooth.
In a large bowl, combine all prepared veggies along with bean sprouts and edamame; pour dressing over top and toss until well coated.
Serve garnished with herbs and toasted ramen noodles for added crunch.

Nutrition

Serving Size: 1 cup (200g)
Calories: 250
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

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