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.
Ingredients
Scale
Chopped Salad 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
Spicy Peanut Ginger Dressing
- 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
Garnish
- 1 cup cilantro, Thai basil, mint chopped
- ½ cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
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
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Thai Crunch Salad, CPK Copycat, Peanut Ginger Dressing, Salad Recipe
