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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 packed with fresh vegetables and a creamy peanut ginger sauce.

Ingredients

Vegetables

  • 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)
  • 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 

  • Wash and shred all vegetables. Dice cucumbers and red peppers.
  • Steam edamame according to package instructions; allow to cool.
  • In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
  • In a large bowl, combine all prepared vegetables and edamame. Toss with chopped herbs.
  • Drizzle the peanut ginger sauce over the salad and mix gently.
  • Top with roasted peanuts or sunflower seeds and serve.

Notes

For extra crunch, add toasted sesame seeds on top.
Calories: 450kcal
Cost: $15.00
Course: Salad
Cuisine: Thai
Keyword: cabbage