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" 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 colorful and nutritious dish that delivers a burst of flavors in every bite. Packed with fresh, crunchy vegetables, this salad makes for an excellent lunch, dinner, or side dish. The creamy peanut ginger dressing ties everything together perfectly, making it a satisfying option for any meal. Ready in under 30 minutes, this vibrant salad is also perfect for meal prep—simply whip it up ahead of time for quick and healthy meals throughout the week!

Author: Camila
Prep Time: 15 minutes
Cook Time: 5 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 the vegetables: Wash and shred the cabbage and carrots. Dice cucumbers and red pepper. Slice green onions and steam edamame.
Make the dressing: In a mixing bowl, combine peanut butter, rice vinegar, lime juice, maple syrup, sriracha, and soy sauce. Whisk until smooth, adding water as needed.
Assemble the salad: In a large bowl, mix all vegetables and half of the dressing. Toss to combine.
Serve: Portion into bowls, drizzle with remaining dressing, and top with herbs and toasted ramen noodles.

Nutrition

Serving Size: 1 bowl (250g)
Calories: 320
Sugar: 8g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

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