Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Indulge in the vibrant flavors of this Thai Crunch Salad CPK Copycat with peanut ginger sauce—a delightful blend of fresh, crunchy vegetables paired with a creamy, spicy dressing. Perfect for any occasion, this salad is quick to prepare and bursting with nutrients, making it an ideal choice for a light lunch, side dish, or healthy snack. With its stunning presentation and versatile ingredients, you can easily customize it to suit your taste. This recipe captures the essence of your favorite restaurant salad right in your own kitchen!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 4 cups shredded cabbage
- 1 ½ cups carrots
- 1 cup cucumbers
- 1 cup red pepper
- 1 cup edamame
- ½ cup peanut butter
- 1 inch piece fresh ginger
Instructions
- Wash and prepare the vegetables: shred cabbage and carrots, dice cucumbers and red peppers.
- Steam edamame for 3–5 minutes until tender; drain.
- In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, soy sauce, grated ginger, minced garlic, and water to make the dressing.
- In a large bowl, combine all prepared vegetables and pour the peanut ginger sauce over them; toss gently to coat.
- Serve garnished with herbs and toasted nuts.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg