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); 1-2 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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Experience a burst of flavors with this Thai Crunch Salad CPK Copycat, featuring a vibrant mix of crunchy vegetables and a delectable peanut ginger sauce. This delightful salad is not only quick to prepare—ready in under 30 minutes—but also incredibly versatile, allowing you to customize the ingredients based on your preferences. With fresh produce like shredded cabbage, carrots, and crispy edamame, each bite offers a refreshing crunch that’s perfect for lunch, dinner, or any gathering. Ideal for meal prep or as a standout side dish, this vegan-friendly recipe is packed with nutrients and bursting with flavor. Impress your guests with this colorful medley that showcases the essence of Thai cuisine!

Author: Emma
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)
1–2 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

Wash and chop all vegetables: shred cabbage and carrots, dice cucumbers and red pepper, and slice green onions.
Steam edamame until tender.
In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
In a large mixing bowl, combine all prepared vegetables with edamame and bean sprouts; drizzle with peanut ginger sauce and toss gently to coat.
Garnish with chopped herbs and roasted peanuts before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 8g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg

Find it online: https://quickwithemma.com/thai-crunch-salad-cpk-copycat-with-peanut-ginger-sauce-2/