Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
Thai Crunch Salad CPK Copycat (with peanut ginger sauce) is a vibrant and satisfying dish that delivers a burst of flavors and textures. This refreshing salad combines fresh, crunchy vegetables with a creamy peanut ginger sauce that elevates each bite. Perfect for quick lunches or festive gatherings, its not only delicious but also a guilt-free way to incorporate more veggies into your diet. With its customizable ingredients, this salad can easily be tailored to suit your taste preferences. Whether enjoyed as a main course or a side dish, this colorful salad will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 4 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1 cup diced cucumbers
- 1 cup diced red peppers
- 1 cup steamed edamame
- cup peanut butter (natural)
- 3 tablespoons rice vinegar
- Fresh herbs (cilantro, mint, or Thai basil)
- Roasted peanuts or sunflower seeds for topping
Instructions
- Wash and prepare all vegetables by shredding and dicing them into appropriate sizes.
- Steam the edamame according to package instructions and 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 serving bowl, combine the prepared vegetables and herbs.
- Drizzle the peanut ginger sauce over the salad mixture and toss gently until everything is well coated.
- Top with roasted peanuts or sunflower seeds before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg