Description
Thai Crunch Salad CPK Copycat with Peanut Ginger Sauce combines vibrant, crunchy vegetables with a rich and spicy peanut ginger dressing, making it an irresistible dish for any occasion. Perfectly suited for lunch, dinner, or as a side, this salad is not only quick to prepare—ready in under 30 minutes—but also vegan and packed with nutrients. The freshness of the vegetable medley paired with the zesty dressing ensures that every bite is full of flavor. Whether you’re hosting a gathering or simply looking for a nutritious meal prep option, this Thai Crunch Salad will keep everyone coming back for more!
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)
- 2 tablespoons sriracha or sambal
- 2–3 tablespoons soy sauce (tamari)
- 1" 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
Instructions
- Wash and prepare all vegetables: shred cabbages and carrots, dice cucumbers and red peppers, slice green onions, and chop serrano pepper.
- If using frozen edamame, cook according to package instructions until tender; drain.
- In a mixing bowl, 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 prepared vegetables along with edamame and bean sprouts. Drizzle with dressing and toss gently to coat.
- Serve topped with chopped herbs and toasted peanuts or sunflower seeds.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg