Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

The crunch of fresh vegetables and the zing of a vibrant dressing makes this Thai Crunch Salad a delightful experience. This recipe, which takes about 30 minutes to prepare, captures the essence of the original CPK dish, enhanced by a luscious peanut ginger sauce that is both creamy and tangy. It’s a refreshing option perfect for warm days or as a colorful side dish at gatherings.

This recipe is great for anyone looking to enjoy a healthy, packed salad that can be served during lunch or dinner. It’s also a fantastic choice for meal prep; you can make it ahead of time and store it for a quick, healthy meal throughout the week.

Why You’ll Love This Recipe

• The combination of crispy cabbage and crunchy peanuts provides satisfying textures.
• Vibrant colors make this salad a feast for the eyes.
• The homemade peanut ginger sauce brings bold flavors that will impress anyone.
• Quick to prepare, making it ideal for busy days.

What You’ll Need

Gather the following ingredients to make your Thai Crunch Salad.

For the Salad

• 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

For the Dressing

• 1/2 cup peanut butter (natural)
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice, fresh
• 2 tablespoons maple syrup
• 2 teaspoons sesame oil (optional)
• 2 tablespoons sriracha or sambal
• 2-3 tablespoons soy sauce (tamari)
• 1 inch piece fresh ginger, grated
• 1 clove garlic, minced
• 2-4 tablespoons water

For Serving

• 1 cup cilantro, chopped
• 1/2 cup roasted peanuts and/or sunflower seeds
• 1 package ramen noodles, roughly broken and toasted

For a nut-free option, substitute peanut butter with sunflower seed butter.

Substitutions & Swaps

• Use pre-packaged coleslaw for quick prep.
• Maple syrup can be replaced with honey or agave.
• Tamari is a gluten-free alternative to soy sauce.
• Swap edamame for cooked chickpeas if desired.

How to Make It

Prepare your salad with these easy steps.

Wash and chop

Wash and shred all vegetables. Dice cucumbers and red peppers.

Steam and cool

Steam edamame according to package instructions; allow to cool.

Whisk dressing

In a mixing bowl, whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.

Combine salad

In a large bowl, combine all prepared vegetables and edamame. Toss with chopped herbs.

Dress and serve

Drizzle the peanut ginger sauce over the salad and mix gently. Top with roasted peanuts or sunflower seeds and serve.

How to Store It

Fridge: Enjoy within 3-4 days in an airtight container.
Freezer: No, the salad ingredients will wilt.
Reheat: N/A; serve cold or at room temperature.

Tips for Best Results

• Toast the ramen noodles for extra crunch and flavor.
• Adjust the spiciness by varying the amount of serrano pepper or sriracha.
• Let the dressed salad sit for about 10 minutes for flavors to meld before serving.

Serving Suggestions

• Pair with grilled chicken or shrimp for a heartier meal.
• Serve at potlucks as a vibrant side dish.
• Enjoy it as a meal prep option for a healthy lunch throughout the week.