Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

from simplyceecee.co
Dinner
20 min
4 servings

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 cupsshredded cabbage or coleslaw mix
  • 1 cupred cabbage or napa cabbage, shredded
  • 1 ½ cupscarrots, shredded
  • 1 cupcucumbers, large diced
  • 1 cupred pepper, large dice or thinly sliced
  • 3green onions, sliced
  • 1 cupedamame, steamed
  • 1 ½ cupsbean sprouts
  • 1red serrano pepper, finely chopped
  • ½ cuppeanut butter (natural
  • 3 tablespoonsrice vinegar
  • 2 tablespoonslime juice, fresh
  • 2 tablespoonsmaple syrup
  • 2 teaspoonssesame oil (optional
  • 2 tablespoonssriracha or sambal
  • 2 tablespoonssoy sauce (tamari
  • 1piece fresh ginger (more to taste
  • 1 clovegarlic
  • 2 tablespoonswater
  • 1 cupcilantro, thai basil, mint chopped
  • ½ cuproasted peanuts and/or sunflower seeds
  • 1 packageramen noodles, roughly broken and toasted

Directions

For the salad

  1. 1

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

  2. 2

    Slice, dice, and shred the remaining vegetables.

  3. 3

    Toast peanuts/sunflower seeds in a dry skillet over medium-high until fragrant and lightly toasted. Shaking the pan as needed. Remove from heat to cool then rough chop the peanuts and set aside.Pro Tip: If toasting the ramen noodles in the oven, the nuts can go on the same baking sheet!

Toasted ramen noodles

  1. 1

    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.

For the ginger peanut sauce

  1. 1

    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.

  2. 2

    If oil free, easily skip the sesame oil - this dressing is fabulous without it!Place in fridge until needed.

To serve

  1. 1

    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.