Name: Thai Crunch Salad CPK Copycat (with peanut ginger sauce) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 cups shredded cabbage or coleslaw mix; 1 cup red cabbage or napa cabbage, shredded; 1 ½ 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 ½ cups bean sprouts; 1 red serrano pepper, finely chopped; ½ 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″ piece fresh ginger (more to taste); 1 clove garlic; 2-4 tablespoons water; 1 cup cilantro, Thai basil, mint chopped; ½ cup roasted peanuts and/or sunflower seeds; 1 package ramen noodles, roughly broken and toasted

Jump to Recipe

If you’re searching for a vibrant, flavor-packed meal that’s guaranteed to impress, look no further than the Thai Crunch Salad CPK Copycat (with peanut ginger sauce). This colorful bowl is inspired by California Pizza Kitchen’s iconic salad, but made easily at home and bursting with super-fresh veggies, crunchy textures, and that irresistible creamy peanut ginger dressing. Every bite is an adventure through sweet, spicy, tangy, and savory flavors, making it equally perfect for weeknight dinners or lively gatherings with friends.

Thai Crunch Salad CPK Copycat (with peanut ginger sauce) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Thai Crunch Salad CPK Copycat (with peanut ginger sauce) comes from a thoughtfully chosen set of ingredients. Each component isn’t just about filling a bowl – it adds something special, whether it’s crispness, color, protein, or that little kick of heat.

Shredded cabbage or coleslaw mix: The base for your “crunch” – don’t skip the classic green or napa cabbage for the best texture and neutral flavor.
Red cabbage: Adds a beautiful pop of purple and extra snap, plus extra nutrients.
Carrots, shredded: Sweet, fresh, and colorful; an essential for vibrancy and that perfect slaw feel.
Cucumbers, large diced: Juicy and cooling, their mellow crunch balances bolder flavors.
Red pepper, large diced or thinly sliced: Sweet and crisp with a splash of color.
Green onions, sliced: For sharpness and gentle bite.
Edamame, steamed: Nutty, satisfying protein with a gorgeous green hue.
Bean sprouts: Classic Asian crunch and a perfect, juicy texture.
Red serrano pepper, finely chopped: For a gentle kick — adjust to your spice preference.
Natural peanut butter: The foundation of the legendary peanut ginger dressing; use natural for authentic flavor.
Rice vinegar: Lends that subtle tang essential for balance in the dressing.
Lime juice, fresh: Bright and citrusy; don’t forget the squeeze at the end!
Maple syrup: Natural sweetness that makes every ingredient pop.
Sesame oil (optional): Nutty depth; skip it if you’re looking for an oil-free version.
Sriracha or sambal: Use either for the perfect level of heat and complexity.
Soy sauce or tamari: Brings that salty, umami backbone – tamari keeps it gluten-free.
Fresh ginger: Essential for zing in your peanut dressing; grate extra for a spicy edge.
Garlic: Don’t hold back – it adds punchy depth to the sauce.
Water: Just enough to get the dressing to the perfect consistency.
Cilantro, Thai basil, mint (chopped): Fresh herbs are non-negotiable for that signature finish and fragrance.
Roasted peanuts and/or sunflower seeds: For even more crunch and a toasty flavor.
Ramen noodles, toasted: Trust me: this is the game-changer for ultimate crunch!

How to Make Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Step 1: Prep the Veggies

Start by breaking out your sharpest knife or mandoline and diving right into veggie prep. Shred your cabbage until it’s fine and almost feathery – this light base is what gives a great crunch! Then, slice and dice the red cabbage, carrots, cucumbers, red pepper, and green onions. Lay out all your bright, crisp veggies and admire your handiwork – it’s like a rainbow waiting to happen.

Step 2: Toast the Peanuts, Seeds, and Ramen Noodles

Add a quick touch of warmth and flavor by toasting your peanuts and/or sunflower seeds in a dry skillet. Give the pan a shimmy every now and then until everything is fragrant and golden, then set aside. For the ramen noodles, break them up, spread them on a baking sheet, and pop them in a hot oven (or even your air fryer!) until they’re wonderfully crunchy. Toasting brings out the best in each topping, so don’t skip this simple step.

Step 3: Make the Peanut Ginger Dressing

All hail the nutty, spicy, tangy sauce that takes this salad to legend status! In a blender, combine your peanut butter, rice vinegar, fresh lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce, ginger, garlic, and water. Blend until silky-smooth, then taste and adjust to your own preferences: add more ginger for heat, maple for sweetness, or vinegar for a little more tang. If you’re avoiding oil, simply skip the sesame oil; the dressing will still be dreamy and creamy.

Step 4: Put It All Together

Time for the fun part! Toss your prepped veggies, edamame, and sprouts together in a huge bowl. Drizzle over about two-thirds of the peanut ginger dressing, and toss until everything’s lightly coated and glistening. Once you’ve got your perfect base, pile on the chopped herbs, nuts, toasted noodles, and extra seeds up top. Save the rest of the dressing for serving or for anyone who likes a little extra sauciness.

How to Serve Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Garnishes

The finishing touches are what transform your bowl from “salad” to “showstopper.” Always pile on a handful of fresh chopped cilantro, Thai basil, or mint for incredible fragrance and an instant Thai flavor boost. Sprinkle over a good handful of roasted peanuts and sunflower seeds, then scatter your crispy ramen noodles right before serving for unbeatable crunch. If you love a pop of color, an extra slice or two of serrano pepper on top will do the trick!

Side Dishes

While the Thai Crunch Salad CPK Copycat (with peanut ginger sauce) can absolutely hold its own as a meal, you can round it out with grilled skewers of tofu, chicken satay, or even some fluffy jasmine rice on the side. Light, fresh spring rolls or spicy Thai sweet potato fries are also incredible pairings if you want a full spread that feels like a feast.

Creative Ways to Present

Have fun with your presentation! For picnics or parties, try building the salad in individual mason jars (dressing on the bottom, salad on top) so everyone gets their own rainbow-packed portion. Or, serve it family-style on a big platter, layering your veggies in stripes for a jaw-dropping tablescape. Even as lettuce wraps, scooped into crisp lettuce cups, the salad turns into a hand-held treat that’s crunchy and satisfying.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Thai Crunch Salad CPK Copycat (with peanut ginger sauce), you’re in luck – the veggies stay surprisingly fresh. Store the dressed salad in an airtight container in the fridge for up to two days. Keep the toppings (herbs, nuts, toasted ramen) separate and add them just before eating to keep everything perfectly crisp.

Freezing

While this salad’s freshness makes it irresistible, freezing isn’t recommended for the veggies or dressing – the tender ingredients will lose their crunch and the sauce will separate. If you’re eager to save time, you can prep and freeze plain, shredded cabbage, carrots, or peppers in advance, but assemble and dress the salad just before serving for the very best texture.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary (or recommended). If you’re craving warm elements, you could serve it alongside freshly steamed edamame or warm protein. Otherwise, simply toss leftovers to refresh the dressing and dig in!

FAQs

Can I make the peanut ginger dressing ahead of time?

Absolutely! The peanut ginger dressing for the Thai Crunch Salad CPK Copycat (with peanut ginger sauce) can be made up to five days ahead. Just store it in an airtight jar in the fridge; give it a good shake or stir before using as it may thicken or separate a bit over time.

What’s the best way to toast ramen noodles for crunch?

Break up uncooked ramen noodles and spread them on a baking sheet. Bake at 375ºF for 5 to 8 minutes, shaking halfway through. Keep a close eye on them – they toast fast! Air frying at 320ºF is also quick and delivers evenly crispy results.

What proteins pair well with this salad?

If you want to up the staying power, this salad is amazing with grilled shrimp, sesame tofu, poached chicken, or even crispy chickpeas. Simply layer your favorite protein on top when serving for extra heartiness.

How can I make this salad gluten free?

It’s super easy! Just use a gluten-free soy sauce or tamari in the peanut ginger sauce and opt for gluten-free ramen or skip the noodles altogether and pile on more nuts and seeds for crunch.

Can I adjust the spice level?

Definitely. For a milder salad, go light on the sriracha or sambal and chili pepper. If you love extra heat, toss in some more ginger or add extra chopped serrano on top. The beauty of the Thai Crunch Salad CPK Copycat (with peanut ginger sauce) is that it’s totally customizable.

Final Thoughts

If you adore bold flavors, brilliant colors, and a satisfying crunch in every bite, you have to give this Thai Crunch Salad CPK Copycat (with peanut ginger sauce) a place in your kitchen. Whether you’re serving it up for a weekday lunch or impressing friends at your next dinner party, it’s bound to become a fast favorite. Gather your veggies, whip up that dreamy peanut dressing, and treat yourself to a salad that’s anything but ordinary!

Thai Crunch Salad CPK Copycat (with peanut ginger sauce) Recipe

★★★★★

4.8 from 22 reviews

Author: lina
Total Time: 30 minutes
Diet: Vegetarian

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Description

Enjoy a vibrant and flavorful Thai Crunch Salad inspired by the popular CPK version, complete with a zesty peanut ginger dressing that packs a punch. This salad is a delightful mix of fresh vegetables, crunchy nuts, and a savory-sweet dressing that will leave your taste buds singing.

Instructions

For the Salad – Using a sharp knife or a mandoline, shred the cabbage thin like coleslaw. Slice, dice, and shred the remaining vegetables. Toast peanuts/sunflower seeds in a dry skillet until fragrant and lightly toasted. Remove from heat, cool, then rough chop the peanuts and set aside.
Toasted Ramen Noodles – Break the ramen noodles into chunks and place on a baking sheet in the oven at 375ºF for 5-8 minutes, shaking as needed. Alternatively, bake in the toaster oven until golden or in the air fryer at 320ºF until lightly golden (5-7 minutes), shaking as needed. Keep a close eye on them to prevent burning.
For the Ginger Peanut Sauce – Blend all dressing ingredients in a blender until smooth. Adjust taste as desired with more vinegar, lime juice, maple syrup, chili paste/sriracha, ginger, or garlic. Skip sesame oil for an oil-free version. Chill the dressing until ready to use.
To Serve – Toss salad ingredients with most of the dressing in a large bowl until coated. Top with fresh herbs, chopped peanuts, sunflower seeds, and toasted ramen noodles. Serve with extra sauce and lime wedges.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossing
Cuisine: Thai