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; 1 1/2 cups carrots, shredded; 1 cup cucumbers, large diced; 1 cup red pepper, large dice or thinly sliced; 1 cup edamame, steamed; 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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This Thai Crunch Salad CPK Copycat with peanut ginger sauce is a vibrant, wholesome dish that bursts with flavor and crunch! Perfect for any occasion, this plant-based salad features a delightful medley of fresh vegetables tossed in a creamy, spicy dressing. Whether you’re looking for a light lunch, a colorful side at dinner, or an impressive potluck contribution, this recipe delivers on taste and nutrition. Plus, it’s quick to prepare, taking under 30 minutes—ideal for busy weeknights. With its customizable ingredients and satisfying textures, you can enjoy a restaurant-quality salad right at home.

Author: Tristan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Tossing
Cuisine: Thai

Ingredients

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4 cups shredded cabbage
1 1/2 cups carrots, shredded
1 cup cucumbers, large diced
1 cup red pepper, large dice or thinly sliced
1 cup edamame, steamed
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 fresh vegetables: shred cabbage and carrots, dice cucumbers and red pepper, and slice green onions.
In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce, grated ginger, garlic clove, and water until smooth.
In a large mixing bowl, combine all the prepared vegetables along with edamame and bean sprouts.
Pour the peanut ginger sauce over the veggies and toss well to coat.
Serve topped with chopped herbs and toasted nuts or ramen noodles for added crunch.

Nutrition

Serving Size: 1 bowl (200g)
Calories: 250
Sugar: 8g
Sodium: 300mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

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