Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

from simplyceecee.co
20 min

This healthy, vegan Thai crunch salad is an irresistible combination of crunchy shredded vegetables, toasted nuts and seeds, topped with the most incredible, drinkable spicy peanut ginger dressing. For epic flavor and crunch overload, make this CPK Thai crunch salad copycat at home in under 30 minutes!

Ingredients

  • 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

Directions

  1. 1

    Using a sharp knife or a mandoline, shred the cabbage thin like coleslaw.

  2. 2

    Break the ramen noodles into chunks and place on a baking sheet in the oven at 375ºF for 5-8 minutes - shaking as needed. Or bake in the toaster oven until golden. Or in the air fryer at 320º F until lightly golden (5-7 minutes) shaking as needed. Keep your eye on them, they go fast!The noodles will not be evenly golden which is totally fine.

  3. 3

    Place all ingredients in a blender and blend until smooth. Taste and adjust as desired. Add more vinegar and lime juice for sour/tartness, maple syrup for sweetness, chili paste/sriracha or ginger for heat, and garlic for pungency.

  4. 4

    Toss together the salad ingredients and about 2/3 of the peanut salad dressing in a large bowl until evenly coated. Top with fresh herbs, chopped peanuts, sunflower seeds (optional), and toasted ramen noodles. Serve with a extra sauce and lime wedges.