Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 15 min
Cook time: 10 min
Total time: 25 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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Brighten up your mealtime with the vibrant Thai Crunch Salad CPK Copycat featuring a creamy peanut ginger sauce. This refreshing salad is a delightful combination of crunchy vegetables and a flavorful dressing that will tantalize your taste buds. Perfect for busy weeknights or as a crowd-pleasing side at gatherings, this dish can be prepared in under 30 minutes. With its colorful medley of ingredients, it’s not just visually appealing but also packed with nutrients. Customize it to your liking by adding your favorite veggies or adjusting the spice level. Once you try this delicious Thai Crunch Salad, it’s bound to become one of your go-to recipes!

Author: Penelope
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 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 the vegetables: Wash and shred cabbage and carrots; dice cucumbers and red peppers.
Steam edamame until tender; let cool.
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; toss in herbs.
Drizzle the peanut ginger sauce over the salad and mix gently.
Top with roasted peanuts or sunflower seeds for extra crunch.

Nutrition

Serving Size: 1 cup (150g)
Calories: 225
Sugar: 5g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

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