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Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A vibrant and crunchy salad with a delicious peanut ginger sauce, perfect for a refreshing meal.

Ingredients

Salad Ingredients

  • 4 cups shredded cabbage or coleslaw mix
  • 1 cup red cabbage or napa cabbage, shredded
  • 1.5 cups carrots, shredded
  • 1 cup cucumbers, large diced
  • 1 cup red pepper, large dice or thinly sliced
  • 3-4 pieces green onions, sliced
  • 1 cup edamame, steamed
  • 1.5 cups bean sprouts
  • 1 piece red serrano pepper, finely chopped
  • 0.5 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
  • 0.5 cup roasted peanuts and/or sunflower seeds
  • 1 package ramen noodles, roughly broken and toasted

Instructions 

  • Shred the cabbage thin like coleslaw.
  • Slice, dice, and shred the remaining vegetables.
  • Toast peanuts/sunflower seeds in a dry skillet until fragrant and lightly toasted.
  • Break the ramen noodles into chunks and toast in the oven at 375ºF for 5-8 minutes.
  • Blend all sauce ingredients until smooth and adjust flavors as desired.
  • Toss salad ingredients with dressing, top with herbs, peanuts, and toasted noodles.

Notes

Adjust the spiciness of the sauce to your taste.
Calories: 450kcal
Cost: $15.00
Course: Salad
Cuisine: Thai
Keyword: cabbage