Craving CPK? This Thai Crunch Salad is the Ultimate Copycat
Ingredients
Ingredients for Thai Peanut Dressing:
- ¼ cup peanut butter, crunchy or creamy, I used unsalted crunchy
- ¼ cup fresh cilantro leaves, loosely packed
- 3 tablespoons vegetable oil, I used canola
- 3 tablespoons honey
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon ginger from a jar or 1-inch piece peeled and chopped
- 1 tablespoon soy sauce (use Tamari for gluten-free)
- 2 garlic cloves, chopped
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Ingredient for Salad:
- 4 cups shredded coleslaw mix or shredded cabbage
- 4 cups romaine lettuce, chopped fine
- 1 cup chicken, cooked and diced
- 1 cup carrots, shredded
- 1 cup purple cabbage, shredded, or use 1 more cup coleslaw mix or cabbage
- 1 cup red bell pepper, diced
- 1 cup cucumber, peeled and chopped
- ½ cup edamame, cooked and shelled
- 2 scallions, thinly sliced
Ingredients for Toppings: optional
- ½ cup dry Ramen noodles, crumbled (don’t use the seasoning packet) or ½ cup chow mein noodles (not gluten-free)
- Chopped cilantro
- Chopped avocado
- Chopped peanuts
Instructions
- For the dressing: Combine all of the ingredients in a blender or mini chop. Process until completely smooth. Refrigerate until ready to serve.
- For the salad: Divide the salad among 4 dinner-size plates. Drizzle 2 tablespoons dressing over each salad. Top each with 2 T topping, if desired. Serve extra dressing on the side for anyone who desires more. Although this recipe makes 4 salads, you can make 1-4. Store remaining salad and dressing for a few days in the refrigerator. I could eat this several days in a row!
- Store remaining dressing in the refrigerator for about a week.
Nutrition
Serving: 1saladCalories: 246kcalCarbohydrates: 23gProtein: 16gFat: 12gSaturated Fat: 1gCholesterol: 22mgSodium: 287mgFiber: 5gSugar: 15gBlue Smart Points: 5Green Smart Points: 6Plus Points: 7