Go Back Email Link
Thai Crunch Salad CPK Copycat

Thai Crunch Salad CPK Copycat

Patricia Packard
This Thai Crunch Salad is a celebration of textures, flavors, and colors. It’s nourishing, satisfying, and just plain fun to eat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 450 kcal

Ingredients
  

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 (optional for heat)

Spicy Peanut Ginger Dressing:

  • ½ cup natural peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup
  • 2 teaspoons sesame oil optional
  • 2 tablespoons sriracha or sambal
  • 2-3 tablespoons soy sauce tamari for gluten-free
  • 1- inch piece fresh ginger peeled and grated
  • 1 clove garlic minced
  • 2-4 tablespoons water to thin as needed

Garnish

  • 1 cup fresh herbs cilantro, Thai basil, mint, chopped
  • ½ cup roasted peanuts and/or sunflower seeds

Instructions
 

Step 1: Prepare the Vegetables

  • Wash and shred all the vegetables. Use a mandolin slicer for uniform texture if available.
  • Tip: Keep the shredded carrots and cabbage in ice water for a few minutes to keep them crisp.

Step 2: Steam the Edamame

  • Steam edamame according to package directions and let cool.
  • Tip: Sprinkle a little sea salt over warm edamame for extra flavor.

Step 3: Toast the Ramen Noodles

  • Break the ramen noodles and toast them in a dry skillet over medium heat until golden and crunchy.
  • Tip: Stir frequently to prevent burning and let them cool completely.

Step 4: Make the Dressing

  • Blend all the dressing ingredients until smooth. Adjust the water to reach your preferred consistency.
  • Tip: Taste and adjust salt, spice, or sweetness. Add more ginger if you like a bolder flavor.

Step 5: Assemble the Salad

  • In a large bowl, combine all chopped veggies, edamame, bean sprouts, and serrano pepper. Pour dressing over the top and toss until everything is coated.
  • Tip: Add dressing just before serving to keep veggies crisp.

Step 6: Garnish and Serve

  • Top with chopped herbs, roasted peanuts/sunflower seeds, and toasted ramen noodles.
  • Tip: Serve chilled or at room temperature with lime wedges on the side.

Notes

Peanut Butter Substitute: Almond or sunflower butter works for nut allergies.
Make it a Meal: Add grilled chicken, tofu, or quinoa for extra protein.
Low Spice Option: Skip the serrano and reduce sriracha in the dressing.
Avoid Soggy Noodles: Keep toasted ramen separate until serving.
Fresh Herbs Matter: Don’t skip the herbs—they add incredible aroma and flavor.