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Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Thai Crunch Salad CPK Copycat with Peanut Ginger Sauce

Indulge in the vibrant flavors of this Thai Crunch Salad CPK Copycat, featuring a zesty peanut ginger dressing that elevates fresh, crunchy vegetables to new heights. Perfect for any occasion, whether it’s a light lunch, side dish, or a colorful addition to your dinner spread, this salad is as visually appealing as it is delicious. With a combination of shredded cabbage, carrots, and bell peppers, along with protein-rich edamame and crunchy toppings like peanuts and toasted ramen noodles, you’ll enjoy a satisfying meal in under 30 minutes. Quick to prepare and packed with wholesome ingredients, this vegan-friendly dish will leave you feeling refreshed and energized.

  • Total Time: 25 minutes
  • Yield: Serves 4

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" 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 prepare all vegetables: shred cabbage, dice cucumbers and red pepper, slice green onions.
  2. Steam edamame for about 5 minutes until tender.
  3. In a mixing bowl, whisk together the dressing ingredients until smooth.
  4. Combine prepared vegetables in a large bowl with bean sprouts and steamed edamame.
  5. Pour the dressing over the salad and toss well to coat.
  6. Top with toasted ramen noodles and chopped herbs before serving.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 large bowl (250g)
  • Calories: 320
  • Sugar: 9g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Customize spice levels by adjusting the amount of serrano pepper or sriracha. Add protein variations such as grilled chicken or chickpeas for extra nourishment. Prepare the salad components ahead of time but mix with dressing just before serving to maintain freshness.

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