CPK’s Thai Crunch Salad (Copy-Cat)

By: Skinny Kitchen

Diet: Low Fat Low Calorie Vegetarian

Cuisine: Asian

Meal type: Main Course

This recipe is a copycat version of CPK's Thai Crunch Salad, featuring a flavorful dressing and a crunchy salad mix. It's perfect for a light and refreshing meal.

Prep	Cook	Steps	Servings	Cooking level
15 m		3	4	Beginner

Ingredients

¼ cup	peanut butter crunchy or creamy, I used unsalted crunchy
¼ cup	fresh cilantro leaves loosely packed
3 tbsp	vegetable oil I used canola
3 tbsp	honey
2 tbsp	unseasoned rice vinegar
2 tbsp	fresh lime juice
1 tbsp	ginger from a jar or 1-inch piece peeled and chopped
1 tbsp	soy sauce (use Tamari for gluten-free)
2	garlic cloves chopped
½ tsp	salt
¼ tsp	crushed red pepper flakes
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
½ cup	dry Ramen noodles crumbled (don’t use the seasoning packet) or ½ cup chow mein noodles (not gluten-free)
to taste	cilantro chopped
to taste	avocado chopped
to taste	peanuts chopped

Skinny Kitchen

Nancy Fox

https://www.skinnykitchen.com

Welcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.

Instructions

This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.

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