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Peanut ginger sauce being pouring on a Thai crunch noodle salad.

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

Prep Time: 20 minutes
Servings: 4 people
Author: Tracy Halasz


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 (more to taste)
  • 1 clove garlic
  • 2-4 tablespoons water


  • 1 cup cilantro, Thai basil, mint chopped
  • ½ cup roasted peanuts and/or sunflower seeds
  • 1 package ramen noodles, roughly broken and toasted


For the Salad

  • Using a sharp knife or a mandoline, shred the cabbage thin like coleslaw.
  • Slice, dice, and shred the remaining vegetables.
  • Toast peanuts/sunflower seeds in a dry skillet over medium-high until fragrant and lightly toasted. Shaking the pan as needed. Remove from heat to cool then rough chop the peanuts and set aside.
    Pro Tip: If toasting the ramen noodles in the oven, the nuts can go on the same baking sheet!

Toasted Ramen Noodles

  • Break the ramen noodles into chunks and place on a baking sheet in the oven at 375ºF for 5-8 minutes - shaking as needed.
    Or bake in the toaster oven until golden.
    Or in the air fryer at 320º F until lightly golden (5-7 minutes) shaking as needed. Keep your eye on them, they go fast!
    The noodles will not be evenly golden which is totally fine.

For the Ginger Peanut Sauce

  • Place all ingredients in a blender and blend until smooth. Taste and adjust as desired. Add more vinegar and lime juice for sour/tartness, maple syrup for sweetness, chili paste/sriracha or ginger for heat, and garlic for pungency.
  • If oil free, easily skip the sesame oil - this dressing is fabulous without it!
    Place in fridge until needed.

To Serve

  • Toss together the salad ingredients and about ⅔ of the peanut salad dressing in a large bowl until evenly coated. Top with fresh herbs, chopped peanuts, sunflower seeds (optional), and toasted ramen noodles. Serve with a extra sauce and lime wedges.


For an even quicker meal:
  • make the peanut sauce up to a week in advance and store in a jar in the fridge until needed.
  • use pre shredded veggies.
  • toast ramen noodles and nuts/seeds weeks in advance and store in a airtight container in the pantry. Make extras and sprinkle on salads and bowls all week for extra crunch.
For variety: add optional add ins like rice noodles and kale or vegan chicken as desired.
Make ahead: a great healthy salad to make ahead for lunches (mason jars!), picnics, potlucks and BBQs!