This Thai Crunch Salad CPK Copycat (with peanut ginger sauce) comes together in about 30 minutes and is perfect for a quick weeknight dinner that your family will love! Seriously, it’s a breeze to whip up. You can switch up the ingredients to suit your taste or use it as a perfect ‘clean out the fridge’ meal to get rid of those odds and ends! Honestly, there’s something refreshing about the crunch of the veggies combined with that creamy, flavorful sauce. Let’s dive in!
Ingredients Breakdown
- 4 cups shredded cabbage or coleslaw mix
- 1 cup red cabbage or napa cabbage, shredded
- 1 1/2 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 1/2 cups bean sprouts
- 1 red serrano pepper, finely chopped
- 1/2 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 inch piece fresh ginger (more to taste)
- 1 clove garlic
- 2-4 tablespoons water
- 1 cup cilantro, Thai basil, mint chopped
- 1/2 cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
Let’s Get Cooking!
Prep Your Veggies (5-10 minutes)
- Start by washing and shredding all your vegetables. Dice those cucumbers and red peppers, too.
Steam Your Edamame (3-4 minutes)
- If you’re using frozen edamame, pop them in a pot of boiling water and steam according to package instructions or until tender. Let them cool a bit before adding them to the salad.
Make the Peanut Ginger Sauce (5 minutes)
- Grab a mixing bowl and whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and a bit of water until it’s smooth like, um, liquid gold!
Mix the Salad (5 minutes)
- In a large bowl, combine all the prepared vegetables and edamame. Toss them with your favorite chopped herbs.
Dress It Up (1-2 minutes)
- Drizzle the peanut ginger sauce over the salad, mixing gently to coat everything evenly.
Top It Off (1 minute)
- Finally, sprinkle those roasted peanuts or sunflower seeds on top, gotta have that crunch!
Serve and Enjoy!
- You’re ready to dig in! This salad is best enjoyed fresh but tastes even better after sitting for an hour, as all those flavors mingle.
Why I Love This Recipe
This Thai Crunch Salad CPK Copycat is literally my go-to recipe when I’m looking for something quick, refreshing, and satisfying. I adore how it’s one of those comfort food picks that feels light yet filling. I’m a real sucker for vibrant colors in my food; they just make me happy! The best part is you can use whatever you’ve got on hand hello, leftovers! Seriously, whether you’re meal prepping for the week or just throwing stuff in the bowl, this salad is always a winner. Plus, my kids gobble it up without fuss. It’s a total parenting win!
If you loved this recipe, be sure to check out my Cabbage and Edamame Salad, my Korean Cucumber Salad, or my Ruth’s Chris Chopped Salad!
Why This Recipe Works
Customizable
The secret to a delicious salad like this is how easily customizable it is! You can swap or add in any veggies or proteins you like, perfect for using up leftovers!
Quick & Easy
This salad comes together in under 30 minutes! Perfect for busy weeknights! Seriously, chop some veggies, whip up a sauce, and you’re set.
Crowd-Pleaser
Everyone, from kids to adults, seems to appreciate this salad! It’s loaded with tons of flavor, and you can adjust the heat level to suit everyone’s taste.
Make-Ahead Friendly
You can make the sauce ahead of time, store it in the fridge, and assembly is a breeze when it comes time to serve. The dressing also makes the salad even better after marinating for a bit.
Budget-Friendly
Using everyday ingredients, this meal is light on the wallet! You can double up on all the veggies for a perfect meal prep option that doesn’t break the bank.
How to Serve This Salad
You can serve this Thai Crunch Salad on its own as a light meal, or pair it with grilled chicken, shrimp, or tofu for some added protein. It’s also great for potlucks best to impress your friends!
Storage and Reheating Tips
- How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Just keep the dressing separate until you’re ready to serve to prevent sogginess!
- Reheating: This salad is best served fresh, but if you prefer it warmed up, you can pop it briefly in the microwave, although I recommend eating it cold for the full crunch experience!
- Freezer Friendly: Unfortunately, this salad is not freezer-friendly, as the fresh veggies won’t hold their texture well after freezing.
And let me just say, after a long day of being pulled in every direction, eating dinner is not just about nourishment, it’s about feeling good! And nothing feels better than a bowl of vibrant, crunchy goodness that’s not just good for the body but the soul too.
Now go ahead, make this Thai Crunch Salad CPK Copycat and treat yourself! You’ll be glad you did, I promise. Follow us on Pinterest for daily meal inspiration!
Thai Crunch Salad CPK Copycat
Ingredients
Method
- Start by washing and shredding all your vegetables. Dice those cucumbers and red peppers, too.
- If you’re using frozen edamame, pop them in a pot of boiling water and steam according to package instructions or until tender. Let them cool a bit before adding them to the salad.
- Grab a mixing bowl and whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and a bit of water until it’s smooth.
- In a large bowl, combine all the prepared vegetables and edamame. Toss them with your favorite chopped herbs.
- Drizzle the peanut ginger sauce over the salad, mixing gently to coat everything evenly.
- Finally, sprinkle those roasted peanuts or sunflower seeds on top.
- This salad is best enjoyed fresh but tastes even better after sitting for an hour, as all those flavors mingle.