
A vibrant, crunchy Thai-inspired salad with bright herbs, toasted ramen crunch, and a creamy peanut-ginger glaze — a perfect make-ahead crowd pleaser.

I first served this at a neighborhood summer potluck and watched it disappear within 30 minutes. Family members now request it for birthday lunches and casual weeknight dinners; it’s one of those recipes that adapts beautifully when I’m short on time but still want something memorable.
One of my favorite aspects is how forgiving the composition is: if you have different crunchy bits on hand — wonton strips, chopped water chestnuts, or puffed rice — they can seamlessly replace ramen and keep the spirit of the salad alive. I love that it travels well to picnics when packed in layers, and the herbs make every bite pop with freshness.
Store the dressing in an airtight jar in the refrigerator for up to one week; bring to room temperature and whisk before using if the oil separates. Keep toasted ramen and peanuts in a separate airtight container at room temperature for up to two weeks; exposure to moisture is the main enemy of crunch. The prepped vegetables can be stored in a covered bowl or container for up to 24 hours — add a paper towel to absorb excess moisture. When reheating is desired, this salad is best served cold or at room temperature; avoid microwaving, which will wilt the cabbage and soften the crunchy components.
Swap natural peanut butter for almond or sunflower seed butter if you need a nut-free option; sunflower butter pairs especially well with lime and ginger. Replace sriracha with chili garlic sauce or a chopped fresh Fresno for different heat profiles. For gluten-free, use tamari and toasted rice sticks or crushed corn chips instead of ramen to maintain the crunch. If you prefer less sweetness, reduce maple syrup to 1 tablespoon and add an extra teaspoon of lime juice to maintain balance.
Serve this salad chilled or at room temperature as a vibrant side to grilled meats, baked tofu, or as a standalone light main. Garnish with lime wedges, extra chopped herbs, and a scattering of toasted sesame seeds for visual appeal. For a more substantial meal, add shredded rotisserie chicken or sliced grilled shrimp on top. It pairs beautifully with cold beers in summer and with jasmine rice or sticky rice for a fuller plate.
In spring and summer, emphasize fresh herbs and crunchy vegetables like radishes, thinly sliced snap peas, or summer corn kernels. In fall and winter, add roasted sweet potato cubes or shaved Brussels sprouts for heartier texture. For holiday gatherings, toss in pomegranate seeds for color and swap maple syrup for honey for a warmer flavor profile. The sauce stands up well to seasonal edits — a splash of orange juice in winter brightens the peanut base.
This salad is inspired by the broader Southeast Asian tradition of balancing sweet, salty, sour, and spicy elements — think Thai street salads that marry bold dressings with crisp vegetables and fresh herbs. While the toasted ramen topping is an American innovation popularized in casual dining, the peanut-ginger combination echoes flavors found in Thai and Indonesian cuisine, where ground peanuts and tamarind or lime are used to round dishes. The recipe is a fusion that respects those roots while embracing accessible pantry items.
For meal prep, chop and store all vegetables in separate containers: keep the cabbage and carrots together, and the cucumbers and peppers in another to minimize moisture transfer. Pack individual portions in mason jars layered with dressing at the bottom, followed by denser vegetables, then cabbage and herbs on top; shake vigorously before eating. The dressing will coat evenly without making the top layer soggy if crunchy toppings are added after mixing.
There’s a special kind of joy in watching guests dig into a bowl and discover contrasting textures and flavors in each forkful. Whether you’re feeding a crowd or prepping lunches for the week, this Thai crunch salad delivers freshness, depth, and a fun crunch that keeps people coming back. Make it your own, experiment with toppings, and enjoy the bright notes that make every serving feel celebratory.
Toast ramen and peanuts in a dry skillet until just golden and fragrant; they’ll burn quickly if unattended.
Use natural peanut butter and gradually add water when whisking to reach a silky, pourable consistency.
Keep crunchy toppings separate until serving to maintain texture.
Plunge steamed edamame into ice water immediately after cooking to preserve bright green color.
Adjust sriracha and maple syrup to taste—start with less and add more as needed.
This nourishing thai crunch salad — cpk copycat with peanut ginger sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store the dressing separately in the refrigerator for up to one week and keep toasted ramen and nuts in an airtight container at room temperature for up to two weeks.
Yes — swap ramen for toasted rice vermicelli or gluten-free crunchy noodles and use tamari in place of soy sauce.
This Thai Crunch Salad — CPK Copycat with Peanut Ginger Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Thoroughly wash all vegetables. Shred the cabbage and carrots thinly and dice cucumbers and red pepper into bite-sized pieces. Drain well to avoid excess moisture.
Steam or boil shelled edamame according to package directions (about 3–4 minutes), then plunge into ice water to stop cooking and drain thoroughly.
Heat a dry skillet over medium heat; add broken ramen and stir until golden brown (3–5 minutes). Remove and toss with chopped roasted peanuts or sunflower seeds. Monitor closely to prevent burning.
Whisk or blend peanut butter, rice vinegar, lime juice, maple syrup, sesame oil (optional), sriracha, soy sauce, grated ginger, minced garlic, and 2 tablespoons water until smooth. Add more water to thin if needed and taste-adjust.
In a large bowl, combine shredded cabbage, red cabbage, carrots, cucumbers, red pepper, green onions, edamame, bean sprouts, serrano, and chopped herbs. Toss gently to combine.
Drizzle most of the peanut-ginger sauce over the assembled vegetables and toss gently to coat evenly. Reserve a little sauce for guests who prefer extra dressing.
Top the dressed salad with toasted ramen and chopped peanuts or sunflower seeds just before serving to preserve crunch. Offer extra lime wedges on the side.
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This recipe looks amazing! Can't wait to try it.
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