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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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Experience an explosion of flavors with this Thai Crunch Salad CPK Copycat featuring a zesty peanut ginger sauce. Bursting with vibrant colors and crunchy textures, this salad is not only a delightful addition to any meal but also healthy and vegan. Ideal for lunch, dinner, or as a refreshing side dish, it’s simple enough for weeknight dinners yet impressive enough for gatherings and potlucks.

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" 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 all vegetables using a sharp knife.
  2. In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if desired), sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
  3. In a large bowl, combine the shredded vegetables and toss them with the peanut ginger sauce until well coated.
  4. Serve topped with chopped herbs and roasted peanuts or sunflower seeds for added crunch.

Nutrition

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