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 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 our Thai Crunch Salad CPK Copycat with peanut ginger sauce—a delightful fusion of fresh vegetables and a zesty dressing that’s perfect for any occasion. This healthy salad is packed with nutrients and can be whipped up in under 30 minutes, making it an ideal choice for busy weeknights or a refreshing side dish at gatherings. The crunchy mix of cabbage, carrots, and edamame combined with the rich peanut ginger sauce creates a deliciously satisfying experience. Customize it with your favorite veggies or proteins, and enjoy a meal that is both nutritious and bursting with flavor.

Author: Adelina
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 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 all vegetables by washing and shredding as needed.
Steam edamame for 5 minutes until tender; drain.
In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, ginger, garlic, and water until smooth.
In a large bowl, combine all vegetables and edamame; drizzle with peanut ginger sauce and toss until evenly coated.
Serve topped with chopped herbs and nuts.

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 6g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

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