Thai Crunch Peanut Ginger Salad

This vibrant Thai Crunch Salad brings the bold flavors and textures of California Pizza Kitchen right to your home kitchen. With a rainbow of fresh vegetables and that irresistible peanut ginger sauce, it's the perfect balance of crunchy, spicy, sweet, and tangy that makes CPK's version so popular.

I first created this copycat recipe after spending way too much money on takeout from CPK. My family now requests it weekly, especially during summer when we need something refreshing yet substantial that doesn't heat up the kitchen.

• Cabbage mix: serves as the hearty base and holds up well to the dressing
• Red cabbage: adds vibrant color and extra crunch
• Carrots: provide natural sweetness and beautiful orange contrast
• Cucumbers: offer refreshing juiciness that balances the rich sauce
• Red peppers: bring sweetness and vitamin C
• Green onions: add mild onion flavor without overpowering
• Edamame: provides protein and makes this salad more filling
• Bean sprouts: contribute delicate crunch and lightness
• Serrano pepper: adds customizable heat choose seeds in or out
• Natural peanut butter: creates the creamy base for the dressing
• Rice vinegar: provides gentle acidity without harshness
• Fresh lime juice: brightens everything and cuts through richness
• Maple syrup: balances the heat and acidity perfectly
• Sesame oil: adds depth but can be omitted for oil free version
• Sriracha or sambal: brings customizable heat
• Soy sauce: adds umami depth and saltiness
• Fresh ginger: provides essential aromatic bite
• Cilantro herbs and peanuts: finish with freshness and texture
• Toasted ramen noodles: offer the signature CPK crunch factor

How To Make Thai Crunch Salad CPK Copycat

Prep the vegetables

Using a sharp knife or mandoline shred both cabbages into thin strips. Dice the cucumber and red pepper into bite sized pieces. Slice green onions thinly. The key is uniform size for even distribution of flavors in each bite.

Toast the garnishes

Place peanuts or sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes until fragrant and golden. Shake frequently to prevent burning. For ramen noodles break them into chunks and toast in a 375°F oven for 5 to 8 minutes until golden. The uneven coloring creates texture variety.

Blend the peanut ginger sauce

Combine all sauce ingredients in a blender starting with the liquid ingredients first for easier blending. Start with less water then add more until you reach your desired consistency. Blend until completely smooth about 30 seconds.

Assemble the salad

In a large bowl combine all prepared vegetables. Pour about two thirds of the dressing over the vegetables and toss thoroughly to coat. The vegetables will slightly wilt as they absorb the flavors. Just before serving top with herbs toasted peanuts and ramen noodles.

I consider the serrano pepper the secret ingredient here. Most restaurant versions lack that fresh chile heat that makes this version special. I learned from a Thai chef that adding a small amount of fresh chile rather than just hot sauce creates layers of heat that develop as you eat.

Make Ahead Magic

This salad was designed with meal prep in mind. The vegetables stay crisp for days and the sauce actually improves with time as the flavors meld. Store components separately in airtight containers. Keep vegetables together chopped herbs separate peanuts and ramen in another container and dressing in a jar. When ready to eat toss with dressing and add toppings. This method keeps everything fresh for 3 to 4 days.

Customization Options

The beauty of this salad is its adaptability. For extra protein add edamame chickpeas grilled chicken or tofu. Make it gluten free by using tamari instead of soy sauce and rice noodles instead of ramen. For less heat omit the serrano and reduce the sriracha. Need it nut free? Substitute sunflower seed butter for peanut butter and use toasted sunflower or pumpkin seeds as garnish. The recipe remains delicious with any of these swaps.

Cultural Context

This salad represents American fusion cuisine at its finest. While inspired by Thai flavors the CPK version takes creative liberties with traditional ingredients. The original likely draws from Thai dishes like som tam (green papaya salad) and combines them with American preferences for heartier vegetables and peanut sauces. The result is something not authentically Thai but deliciously inspired by Southeast Asian flavors adapted for the American palate. My version stays true to the CPK inspiration while amplifying fresh ingredients and balancing flavors more carefully.

Recipe FAQs

→ Can I make this Thai Crunch Salad ahead of time?

Yes! You can prepare the components separately up to a week in advance. Make the peanut sauce and store it in a jar in the refrigerator, pre-shred the vegetables, and toast the ramen noodles and nuts ahead of time, storing them in an airtight container. Assemble just before serving to maintain optimal crunch and freshness.

→ How can I make this salad oil-free?

Simply omit the sesame oil from the dressing recipe. As noted in the instructions, the peanut ginger dressing is still delicious without it, and the natural fats from the peanut butter provide plenty of richness and flavor.

→ What protein can I add to make this a complete meal?

This salad is versatile and pairs well with many proteins. Try adding plant-based chicken alternatives, grilled tofu, tempeh, or edamame for vegetarian options. For non-vegetarians, grilled chicken, shrimp, or thinly sliced beef would complement the flavors nicely.

→ How spicy is the peanut ginger dressing?

The spice level is adjustable based on your preference. The recipe calls for 2 tablespoons of sriracha or sambal, which creates a medium heat. For a milder version, reduce to 1 tablespoon. To increase the heat, add more sriracha/sambal or additional fresh ginger. You can also adjust the spice level after tasting the dressing.

→ What's the best way to serve this for a party?

For parties or potlucks, you have two great options. You can toss everything together just before serving, or create a DIY salad bar. For the latter, arrange the shredded vegetables in a large bowl, place the dressing in a serving container, and set out small bowls of toppings (herbs, peanuts, ramen noodles) so guests can customize their portions. Include lime wedges on the side for an extra fresh squeeze.

→ Can I substitute the maple syrup in the dressing?

Yes, you can substitute the maple syrup with honey, agave nectar, or brown sugar dissolved in a bit of warm water. Each will provide the necessary sweetness, though the flavor profile will vary slightly. Adjust the amount to taste, starting with slightly less than the recipe calls for and adding more if needed.