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Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and crunchy Thai-inspired salad featuring fresh vegetables, herbs, toasted noodles, and a flavorful 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 green onions sliced
  • 1 cup edamame, steamed
  • 1.5 cups bean sprouts
  • 1 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 

  • Combine all vegetables, herbs, and toasted noodles in a large bowl.
  • In a blender, blend peanut butter, rice vinegar, lime juice, maple syrup, sesame oil, sriracha, soy sauce, ginger, garlic, and water until smooth.
  • Pour the sauce over the salad and toss to combine.
  • Garnish with chopped peanuts and additional herbs if desired.

Notes

Adjust the spice level with sriracha or sambal to taste.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Thai
Keyword: crunchy, peanut, Vegetables