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Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
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Enjoy this amazing Thai Crunch Salad CPK Copycat (with peanut ginger sauce) that’s fresh, quick, and bursting with flavor. Try it today!

Ingredients

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  • 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. Wash and shred the cabbage and carrots; dice cucumbers and red peppers.
  2. Steam edamame according to package instructions and let cool.
  3. In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
  4. In a large bowl, combine all prepared vegetables and steamed edamame. Toss in herbs for freshness.
  5. Drizzle peanut ginger sauce over the salad mixture and toss gently until evenly coated.
  6. Serve topped with roasted peanuts or sunflower seeds for added crunch.

Nutrition

Find it online: https://cookingwitheliana.com/thai-crunch-salad-cpk-copycat-with-peanut-ginger-sauce/