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Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Thai Crunch Salad CPK Copycat with Peanut Ginger Sauce

Discover the vibrant flavors of our Thai Crunch Salad CPK Copycat, a delightful dish that combines fresh vegetables and a creamy peanut ginger sauce. This salad is perfect for any occasion, whether you’re looking for a healthy lunch, a colorful side for dinner, or a stand-alone main course. Its crunchy textures and zesty dressing make every bite an explosion of taste while being completely vegan and nutritious. With just 30 minutes needed to whip up this refreshing salad, it’s an ideal choice for busy weeknights or entertaining guests.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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 inch 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

  1. Prepare all vegetables: shred cabbages and carrots, dice cucumbers and red pepper, and slice green onions.
  2. Steam the edamame according to package instructions.
  3. In a mixing bowl, combine peanut butter, rice vinegar, lime juice, maple syrup, sriracha, ginger, and garlic; whisk until smooth.
  4. In a large bowl, mix all prepared vegetables with edamame and bean sprouts; toss with dressing until well-coated.
  5. Top with chopped herbs, roasted peanuts, sunflower seeds, and toasted ramen noodles.
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner, Salad, Side Dish
  • Method: Mixing
  • Cuisine: Thai, Vegan, Vegetarian

Nutrition

  • Serving Size: 1 salad bowl (approximately 250g)
  • Calories: 290
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Customize the salad by adding grilled tofu or chickpeas for extra protein. Adjust the spiciness of the dressing to your taste. Let the salad chill in the fridge for 15 minutes before serving to enhance flavor meld.