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 shredded red cabbage; 1 ½ cups shredded carrots; 1 cup diced cucumbers; 1 cup diced red pepper; 3-4 sliced green onions; 1 cup steamed edamame; 1 ½ cups bean sprouts; 1 red serrano pepper, finely chopped; Fresh herbs (cilantro, Thai basil, mint); ½ cup roasted peanuts/sunflower seeds; 1 package toasted ramen noodles; ½ cup natural peanut butter; 3 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 2 tablespoons maple syrup; Soy sauce or tamari; 1 inch fresh ginger piece, peeled; 1 clove garlic; 2-4 tablespoons water (to thin)

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

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Indulge in a burst of flavors with our Thai Crunch Salad CPK Copycat featuring a creamy peanut ginger sauce. This vibrant, refreshing dish combines an array of crunchy vegetables and toasted ramen noodles for a satisfying experience that’s perfect as a light lunch or a delightful side. The homemade peanut ginger dressing brings everything together, adding a tangy, nutty flair that will leave your taste buds dancing. Whether you’re hosting a gathering or enjoying a solo meal, this salad is easily customizable and sure to impress!

Author: Aurora
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: No cooking required
Cuisine: Thai

Ingredients

Scale

4 cups shredded cabbage or coleslaw mix
1 cup shredded red cabbage
1 ½ cups shredded carrots
1 cup diced cucumbers
1 cup diced red pepper
3-4 sliced green onions
1 cup steamed edamame
1 ½ cups bean sprouts
1 red serrano pepper, finely chopped
Fresh herbs (cilantro, Thai basil, mint)
½ cup roasted peanuts/sunflower seeds
1 package toasted ramen noodles
½ cup natural peanut butter
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons maple syrup
Soy sauce or tamari
1 inch fresh ginger piece, peeled
1 clove garlic
2-4 tablespoons water (to thin)

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Instructions

Prepare the vegetables: Shred and chop all veggies as directed.
Toast the nuts: In a skillet over medium heat, toast peanuts/sunflower seeds until fragrant.
Toast ramen noodles: Spread broken noodles on a baking sheet and bake at 375°F for about 5-8 minutes until golden.
Make the sauce: Blend all sauce ingredients until smooth; adjust seasoning if necessary.
Combine salad ingredients in a large bowl, adding two-thirds of the dressing; toss well.
Serve topped with remaining dressing and herbs.

Nutrition

Serving Size: 1 bowl (250g)
Calories: 320
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

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