Copycat CPK Thai Crunch Salad Recipe
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Jump to RecipeThis tasty copycat CPK Thai Crunch Salad recipe is light, flavorful, and loaded with fresh crunchy vegetables tossed with a creamy peanut dressing. Ready in about 20 minutes, this no-cook salad makes a fantastic appetizer or side dish for a summer BBQ, potluck, or party!
A fantastic light lunch or side dish made with fresh cabbage, shredded carrots, crunchy wanton strips, cucumber, and edamame in a creamy peanut dressing. Anyone can make this recipe following our step-by-step photos and directions below!
Want more great copycat recipes? Try our Olive Garden copycat bruschetta recipe, our favorite club Mediterranean pasta salad, and our copycat Trader Joe’s Greek chickpeas.
I’ve always loved the California Pizza Kitchen, and was so excited to make this delicious copycat version at home that tasted SO close to the original! I recently picked up a copy of the CPK family cookbook, which has the original recipe… but it was pretty complicated, with two different dressings for this salad (both the peanut sauce dressing and the lime cilantro dressing). I adapted and simplified the recipe, made one dressing, and turned it into a quick and easy 20-minute meal with NO cooking required!
This deliciously crunchy salad is easy to make and tastes delicious! Plus it has simple, fresh ingredients, all you can find at your local grocery store. Note: This isn’t CPK’s original recipe (you can find that in their California Pizza Kitchen Family cookbook) but it’s a simpler adaptation with all the same flavors and wonderful crunch.
Why This Recipe Works
- It’s light, fresh, delicious, and loaded with vegetables!
- A restaurant-quality meal you can make right at home.
- Ready in 30 minutes, you can get this salad on the table quick.
- It’s a crowd-pleaser, and is great for entertaining or brining to a potluck or party.
- Anyone can make this dish by following our step-by-step photos and directions below.
Ingredients You’ll Need
The base of this salad is thinly shredded red cabbage and Napa cabbage (or Chinese cabbage). The combination of these two give an incredible color and texture to this crunch salad.
Shredded carrots, red peppers, and sliced green onions give the salad a bit of bright color and sweetness, as well as extra crunchy texture. And fresh cilantro leaves give this salad a refreshing taste.
Wanton strips & crisp rice sticks give and added crunch to this dish.
This salad as wonderful textures from the creamy ripe hass avocados to the fresh chopped cucumber. There are no shortage of crunchy veggies in this salad.
An easy Thai peanut dressing that you can make in minutes in a blender or mixed in a bowl. The dressing contains creamy peanut butter, rice vinegar, soy sauce, olive oil, toasted Asian sesame oil, fresh garlic cloves, and fresh lime juice.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
If you wanted to add rotisserie chicken, or chicken breasts cooked on a hot grill, you can slice them up and include them in the salad.
If you can’t find Napa cabbage, you can use regular green cabbage or even a pre-shredded coleslaw mix.
Add in some fresh ginger into the dressing for an extra kick!
For a spicier version you can add more cayenne pepper, red pepper flakes, or 1-2 teaspoons of sriracha or your favorite hot sauce.
If you don’t like cilantro you can add in other fresh herbs: parsley or fresh Italian basil would be great options.
How To Make This Recipe
Step 1: Thinly chop or shred your cabbage, and prep the remainder of your vegetables.
Step 2: Place the Napa and red cabbage in a large bowl, and add the shredded carrots, cucumber, and fresh chopped cilantro.
Step 3: Add the sliced avocado to the salad. Top it with edamame, wanton crisps, and crisp rice noodles.
Step 4: In a blender, or a mixing bowl, add the dressing ingredients. Blend, or stir by hand, until the dressing is smooth and creamy.
Step 5: Pour the dressing on top of the salad.
Step 6: Toss well, and top with green onions. Serve immediately at room temperature.
Recipe FAQs
This recipe is best fresh, but you can store any leftovers in an airtight container and refrigerate for up to 2 days.
Yes, you can! Make the dressing ahead of time, but keep it separate from the salad. The vegetables are best fresh, as are the wonton strips. You can prep the salad ingredients ahead of time, and mix them altogether right before serving.
Expert Tips
- When chopping the vegetables for the salad, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent.
- Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can (instead of jarred minced garlic).
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the salad and add a bit more salt and pepper (or fresh cilantro or lime) if needed.
More Great Copycat Recipes
- Copycat Olive Garden Chicken Giardino Recipe
- Yard House Shiitake Garlic Noodles Copycat Recipe
- Copycat Jet’s Ranch Dressing Recipe
- La Terra Fina Cranberry Jalapeno Dip Copycat Recipe
- Copycat Olive Garden Spinach Artichoke Dip Recipe
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Copycat CPK Thai Crunch Salad
Equipment
- Large Bowl
Ingredients
For the Salad
- 1 head napa cabbage thinly shredded
- 1 cup shredded red cabbage I used half a small head
- 2 large carrots shredded, or 1 cup shredded carrots
- 1 cucumber chopped
- 1 small bunch cilantro leaves
- 1 ripe avocado pit removed and sliced
- 1 cup edamame shelled
- 2 cups wanton strips
- 1 cup fried rice noodles or ramen noodles, crushed
- 1 bunch green onions or scallions, sliced
Lime Peanut Dressing
- 1/2 cup peanut butter
- 2 limes juiced
- 4 cloves garlic minced
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1/4 teaspoon cayenne pepper optional for heat
- 2 tablespoon olive oil
- 1 teaspoon toasted sesame oil
Instructions
- Thinly chop or shred your cabbage, and prep the remainder of your vegetables.
- Place the Napa and red cabbage in a large bowl, and add the shredded carrots, cucumber, and fresh chopped cilantro.
- Add the sliced avocado to the salad. Top it with edamame, wanton crisps, and crisp rice noodles.
- In a blender, or a mixing bowl, add the dressing ingredients. Blend, or stir by hand, until the dressing is smooth and creamy.
- Pour the dressing on top of the salad.
- Toss well, and top with green onions. Serve immediately at room temperature.
Notes
Nutrition
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