Thai Crunch Salad (with Peanut Ginger Sauce)

Why You’ll Love This Recipe

This salad isn’t just a side—it’s a main event. The combination of crisp vegetables, roasted nuts, and noodles gives you multiple layers of crunch in every bite. The peanut ginger dressing is creamy, tangy, and spicy, balancing the freshness of the vegetables perfectly. You can easily customize it to suit your preferences, it’s naturally vegan, and it’s just as good the next day, making it ideal for lunches or quick dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

• 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

Directions

1. Shred the cabbage thinly using a sharp knife or mandoline. Slice, dice, and shred the remaining vegetables.

2. Toast peanuts or sunflower seeds in a dry skillet over medium-high heat until fragrant and golden. Roughly chop and set aside.

3. Break ramen noodles into chunks and toast in the oven at 375°F for 5-8 minutes, or in the air fryer at 320°F for 5-7 minutes, until lightly golden.

4. For the dressing, blend peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (if using), sriracha or sambal, soy sauce, ginger, garlic, and water until smooth. Adjust seasoning to taste. Refrigerate until needed.

5. In a large bowl, toss salad ingredients with about two-thirds of the dressing until well coated. Top with fresh herbs, chopped nuts, and toasted ramen noodles. Serve with extra dressing and lime wedges.

Servings and timing

Servings: 4
Prep time: 20 minutes
Total time: 20 minutes

Variations

• Add grilled tofu, vegan chicken, or shrimp for extra protein.

• Swap peanut butter for almond or cashew butter for a different flavor.

• Use rice noodles instead of ramen for a gluten-free option.

• Add kale or spinach for extra greens.

• Mix in mango or pineapple for a sweet twist.

Storage/Reheating

Store leftover salad and dressing separately in airtight containers. The salad will keep for up to 3 days in the fridge, while the dressing lasts up to a week. Toasted noodles and nuts should be stored in a dry container at room temperature to keep them crunchy. This salad is best enjoyed cold—no reheating needed.

FAQs

1. Can I make this salad ahead of time?

Yes, prep the vegetables, dressing, and toppings separately, then toss everything together just before serving to keep it crunchy.

2. Is this salad gluten-free?

Yes, if you use gluten-free tamari instead of soy sauce and swap ramen noodles for rice noodles.

3. Can I use store-bought peanut sauce?

You can, but homemade dressing is fresher, more flavorful, and customizable.

4. What if I don’t have a blender for the dressing?

You can whisk the ingredients together, just grate the ginger and mince the garlic finely.

5. Can I add chicken to this salad?

Yes, grilled or shredded chicken works well for a non-vegan option.

6. How spicy is the dressing?

It’s moderately spicy, but you can adjust the sriracha or sambal to your heat preference.

7. Can I use pre-shredded vegetables?

Absolutely, it will save you time and still taste great.

8. What type of peanut butter should I use?

Natural peanut butter (unsweetened, unsalted) works best for the right balance of flavor.

9. How do I keep the noodles crunchy?

Toast them well and store separately until just before serving.

10. Can I freeze the dressing?

Yes, but it may separate slightly when thawed. Whisk or blend again before using.

Conclusion

This Thai Crunch Salad CPK Copycat brings together vibrant vegetables, satisfying crunch, and a creamy-spicy peanut ginger dressing for a dish that’s as beautiful as it is delicious. It’s quick to prepare, easy to customize, and perfect for everything from weeknight dinners to picnic spreads. Once you try it, you’ll want to make it part of your regular rotation.

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