Description
Discover the vibrant flavors of this Thai Crunch Salad CPK Copycat with peanut ginger sauce, a delightful mix of fresh vegetables and a zesty dressing that brings life to any meal. Perfect for busy weeknights, this salad is not only quick to prepare but also vegan and packed with nutrients. The crunchy textures from shredded cabbage, carrots, and edamame combine beautifully with the spicy peanut ginger dressing, making it a versatile dish that can be enjoyed as a main course or lively side. Whether you’re hosting a dinner party, prepping a healthy lunch, or planning a picnic, this salad is sure to impress your guests and satisfy your taste buds. Customizable and delicious, it’s the perfect addition to your culinary repertoire.
Ingredients
- Shredded cabbage
- Carrots
- Cucumbers
- Red pepper
- Edamame
- Peanut butter
- Soy sauce
- Fresh ginger
- Sriracha
Instructions
- Wash and shred the vegetables using a food processor or grater.
- Steam edamame until tender; let cool.
- In a bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha, soy sauce, minced ginger, garlic, and water.
- In a large mixing bowl, combine all prepared vegetables and edamame.
- Pour dressing over the salad mixture; toss until evenly coated.
- Garnish with chopped herbs and toasted peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg