Thai Crunch Salad CPK Copycat (Print)
Crisp vegetables and crunchy toppings tossed in a spicy peanut ginger dressing - a restaurant-quality Thai-inspired salad at home.
# Ingredients:
→ Chopped Salad
01 -
4 cups shredded cabbage or coleslaw mix
02 -
1 cup red cabbage or napa cabbage, shredded
03 -
1 ½ cups carrots, shredded
04 -
1 cup cucumbers, large diced
05 -
1 cup red pepper, large dice or thinly sliced
06 -
3-4 green onions, sliced
07 -
1 cup edamame, steamed
08 -
1 ½ cups bean sprouts
09 -
1 red serrano pepper, finely chopped
→ Spicy Peanut Ginger Dressing
10 -
½ cup natural peanut butter
11 -
3 tablespoons rice vinegar
12 -
2 tablespoons fresh lime juice
13 -
2 tablespoons maple syrup
14 -
2 teaspoons sesame oil (optional)
15 -
2 tablespoons sriracha or sambal
16 -
2-3 tablespoons soy sauce or tamari
17 -
2.5 cm piece fresh ginger
18 -
1 clove garlic
19 -
2-4 tablespoons water
→ Garnish
20 -
1 cup chopped fresh herbs (cilantro, Thai basil, mint)
21 -
½ cup roasted peanuts and/or sunflower seeds
22 -
1 package ramen noodles, broken and toasted
# Directions:
01 -
Using a sharp knife or mandoline, shred the cabbage thinly like coleslaw. Slice, dice, and shred the remaining vegetables according to specifications.
02 -
Toast peanuts and/or sunflower seeds in a dry skillet over medium-high heat until fragrant and lightly toasted, shaking the pan as needed. Remove from heat to cool, then roughly chop the peanuts and set aside.
03 -
Break the ramen noodles into chunks and toast using one of these methods: bake on a sheet at 190°C for 5-8 minutes (shaking as needed), use a toaster oven until golden, or air fry at 160°C for 5-7 minutes until lightly golden (shaking occasionally). The noodles will not brown evenly, which is acceptable.
04 -
Combine all dressing ingredients in a blender and blend until smooth. Taste and adjust seasoning as desired - add more vinegar and lime juice for tartness, maple syrup for sweetness, chili paste/sriracha or ginger for heat, and garlic for pungency. Refrigerate until needed.
05 -
In a large bowl, toss together all salad ingredients with approximately two-thirds of the peanut dressing until evenly coated. Top with fresh herbs, chopped peanuts, sunflower seeds (if using), and toasted ramen noodles. Serve with extra sauce and lime wedges on the side.
# Notes:
01 -
For a quicker preparation, make the peanut sauce up to a week in advance and store in a jar in the refrigerator.
02 -
Use pre-shredded vegetables to save time.
03 -
Toast ramen noodles and nuts/seeds weeks in advance and store in an airtight container.
04 -
For variety, add optional ingredients like rice noodles, kale, or plant-based protein.
05 -
This salad is excellent for meal prep, lunches, picnics, potlucks and outdoor gatherings.