Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 20 min
Cook time: 10 min
Total time: 30 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

Description

Discover a delightful twist on the classic Thai Crunch Salad with this CPK Copycat recipe featuring a creamy peanut ginger sauce. This vibrant salad showcases a medley of fresh, crunchy vegetables and is elevated by a zesty dressing that packs a flavorful punch. Perfect for lunch, dinner, or as an impressive side dish at gatherings, this salad is not only delicious but also nutrient-rich and vegan-friendly. In under 30 minutes, you can whip up this colorful dish that will surely impress your family and friends!

Ingredients

Scale

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

Instructions

Wash and prepare all vegetables: shred the cabbages and carrots, dice the cucumbers and red pepper, and slice the green onions.
Steam the edamame until tender; let cool.
In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, ginger, garlic, and water to achieve desired consistency.
In a large bowl, combine all vegetables with edamame and pour the dressing over; toss well.
Top with chopped herbs and toasted ramen noodles just before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1 cup (150g)
Calories: 290
Sugar: 5g
Sodium: 380mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Customize by adding grilled chicken or tofu for extra protein. Adjust spice level by varying the amount of serrano pepper or sriracha according to taste. Fresh herbs are crucial for flavor—don’t skip them!