Thai Crunch Salad CPK Copycat (with peanut ginger sauce)
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)
- 1–2 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
- For the Salad
- Toasted Ramen Noodles
- For the Ginger Peanut Sauce
- To Serve