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CPK’s Thai Crunch Salad with Peanut Dressing (Copy-Cat)
SKINNY KITCHEN23Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup peanut butter (crunchy or creamy)
- 1/4 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)
- 1/2 tsp. salt
- 1/4 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
- 1 coleslaw mix
- 1 cup red bell pepper (diced)
- 1 cup cucumber (peeled and chopped)
- 1/2 cup edamame (cooked and shelled)
- 2 scallions (thinly sliced)
- 1/2 cup ramen noodles
- 1/2 cup chow mein noodles
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