Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Indulge in the vibrant flavors of this Thai Crunch Salad CPK Copycat, complete with a creamy peanut ginger sauce. This refreshing salad is a delightful mix of crunchy vegetables and toasted ramen noodles, making it the perfect addition to any meal. Whether you’re looking for a light lunch, a side dish for dinner, or something to bring to a summer barbecue, this salad is versatile and easy to prepare. With its colorful presentation and satisfying textures, it appeals to both the eyes and the palate. Plus, the homemade peanut ginger sauce adds an irresistible tangy flavor that ties all the ingredients together beautifully. Enjoy this quick and nutritious dish that can be customized according to your taste!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Toasting, Blending
- 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 cup cilantro, Thai basil, mint chopped
- 1/2 cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
- 1/2 cup natural peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 2 teaspoons sesame oil (optional)
- 1-2 tablespoons sriracha or sambal (adjust to taste)
- 2-3 tablespoons soy sauce or tamari
- 1 inch fresh ginger piece, peeled
- 1 clove garlic
- 2-4 tablespoons water (to thin)
Instructions
- Prepare the vegetables by shredding and chopping them into bite-sized pieces.
- Toast peanuts in a dry skillet over medium heat until fragrant; set aside.
- Break ramen noodles into chunks and toast on a baking sheet at 375°F for 5-8 minutes until golden.
- Blend peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, ginger, garlic, and water in a blender until smooth for the dressing.
- Combine all salad ingredients in a large bowl with two-thirds of the dressing; toss well to coat.
- Serve topped with toasted peanuts and ramen noodles; offer remaining dressing on the side.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 265
- Sugar: 6g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg