Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Prep time: 20 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 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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Discover the vibrant flavors of Thai Crunch Salad CPK Copycat with Peanut Ginger Sauce, a delightful dish that’s as visually appealing as it is delicious! This salad features a colorful medley of fresh vegetables, complemented by a creamy and zesty peanut ginger sauce that ties everything together. Perfect for busy weeknights or gatherings, this recipe can be whipped up in under 30 minutes. Packed with nutrients and protein from edamame, it’s a healthy choice that everyone will love. Whether you’re looking for a quick lunch or a satisfying side dish, this salad is sure to impress!

Author: Bellamy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: Thai

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)
1–2 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 Peanut Ginger Sauce by blending peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if desired), sriracha, soy sauce (tamari), ginger, garlic, and water until smooth.
Chop all the vegetables: shred cabbages and carrots, dice cucumbers and red pepper, slice green onions, steam edamame, and finely chop serrano pepper.
In a large bowl, combine all veggies and bean sprouts. Drizzle with the peanut ginger sauce and mix gently until coated.
Top with chopped herbs, roasted peanuts or sunflower seeds, and toasted ramen noodles before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 9g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

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