California Pizza Kitchen Thai Crunch Salad

California Pizza Kitchen Thai Crunch Salad

This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing — flavored with ginger, garlic, lime and honey — that makes it so good. I guarantee you’ll want to put it on everything! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. It’s excellent with Honey, Lime & Sriracha Chicken Skewers. This is one of those recipes with a long list of ingredients but don’t let that deter you. You can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender. Begin by making the dressing. Simply combine all of the ingredients except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces. Add the cilantro and process for a few seconds until the cilantro is finely chopped. (If you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.) It will look like this. Next, make the salad. I typically use a blend of Napa cabbage, cucumbers, red bell peppers, shredded carrots, shredded purple cabbage and edamame, but you can use any crunchy vegetables that you like. If you use cucumbers, be sure to remove the seeds, as they can make the salad watery. Combine all of the vegetables in a bowl along with the chopped spring onions and cilantro, and toss to combine. If you’re serving the salad right away, drizzle the peanut dressing overtop and toss; otherwise serve the dressing on the side so the salad doesn’t get soggy. GET THE RECIPE GET THE RECIPE For more foolproof five-star recipes with step-by-step photos, visit my website Once Upon a Chef.
california pizza kitchen thai crunch salad 1

California Pizza Kitchen Thai Crunch Salad

California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the “Original BBQ Chicken Pizza”, BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children’s menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft’s pizza lines in 2010.
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California Pizza Kitchen Thai Crunch Salad

If you are lucky enough to live close to a California Pizza Kitchen and lucky enough to have already tried their Thai Crunch Salad, you will be thrilled with my post today. If not, how does this sound? Napa cabbage is tossed with romaine lettuce, julienne carrots, sliced green onions, avocados, shelled edamame and roasted peanuts in a spicy cilantro lime dressing and then DRIZZLED with thai peanut sauce. Crazy good. Crazy good.
california pizza kitchen thai crunch salad 3

California Pizza Kitchen Thai Crunch Salad

This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing — flavored with ginger, garlic, lime and honey — that makes it so good. I guarantee you’ll want to put it on everything! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. It’s excellent with Honey, Lime & Sriracha Chicken Skewers.
california pizza kitchen thai crunch salad 4

California Pizza Kitchen Thai Crunch Salad

My teenage daughter frequents California Pizza Kitchen and has been raving about their Thai Crunch Salad. I was curious, so I tried it. DELICIOUS! I just had to make it. Fortunately, CPK has the recipe online, but it’s complicated. It uses two different dressings that they make for other salads on their menu. I combined and simplified the two dressings into one, and it came out fantastic. My simplified copycat dressing held up wonderfully to theirs, and in fact, mine is even healthier. I used only half of the oil and less of a healthier sweetener, and it tasted better that way. The dressing in this salad is seriously outstanding!
california pizza kitchen thai crunch salad 5

California Pizza Kitchen Thai Crunch Salad

This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing that makes it so good; I guarantee you’ll want to put it on everything! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. (It’s excellent with my Honey, Lime & Sriracha Chicken Skewers.)

California Pizza Kitchen Thai Crunch Salad

5 stars I have made the Thai Crunch salad many times for parties and it is always the first dish to empty. I always make a large salad, using a full napa cabbage and adjust the other ingredients for the larger salad. The dressing is phenomenal, such wonderful flavors. I did not have Edamane this last time so I replaced them with some blanced snow peas, cut them into 1″ pieces (cut at an angle) and it was still wonderful. This recipe will stay in my permanant recipe file. – Cathy on July 7, 2014 Reply
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California Pizza Kitchen Thai Crunch Salad

I have made the Thai Crunch salad many times for parties and it is always the first dish to empty. I always make a large salad, using a full napa cabbage and adjust the other ingredients for the larger salad. The dressing is phenomenal, such wonderful flavors. I did not have Edamane this last time so I replaced them with some blanced snow peas, cut them into 1″ pieces (cut at an angle) and it was still wonderful. This recipe will stay in my permanant recipe file.
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Place salad ingredients in a large bowl and toss. Pour Lime Cilantro Dressing (below) over salad and toss to mix. Drizzle the Thai Peanut Drizzle (below) over the top of the dressed salad. Sprinkle with fried wonton strips or chow mein noodles. Serve immediately. If you are assembling salad ingredients early, wait until right before you serve to add the avocado, peanuts, dressing and drizzle.
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Hi Jen, I just made the peanut dressing for the Thai Crunch Salad and its super thick. Taste delicious but I definitely need to thin it out to pour over the salad. What do you suggest I use? Thanks so much! All your recipes are a hit with me and my family. Can’t wait for your cookbook! Warmly, Steffanie – Steffanie Williams on June 15, 2016 Reply
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Hi Jen, I just made the peanut dressing for the Thai Crunch Salad and its super thick. Taste delicious but I definitely need to thin it out to pour over the salad. What do you suggest I use? Thanks so much! All your recipes are a hit with me and my family. Can’t wait for your cookbook! Warmly, Steffanie

5 stars We all love the Thai Crunch salad! So fresh, healthy and incredibly delicious. I always double the recipe and save the dressing on the side so we can enjoy this salad all week long. Thanks for the great recipes. They are always spot on! Sue – Susan kurker on March 26, 2015 Reply
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California Fields Salad Fresh watermelon, strawberries and field greens with our housemade Champagne vinaigrette, Feta, basil and California pistachios. Also available with grilled chicken, shrimp, sautéed salmon or fresh avocado California Fields Salad Fresh watermelon, strawberries and field greens with our housemade Champagne vinaigrette, Feta, basil and California pistachios.

Hi Jen Tonight I made your Thai Crunch Salad with Parmesan chicken for our friends. It was amazing, as you are! Everyone loved it, especially Harry.you continue to make me look like I know what I’m doing in the kitchen. Love you! Frannie
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5 stars This salad is a HUGE hit in our home. It makes a large salad so sometimes I half the recipe because there is just the two of us now and we can have it anytime 🙂 We are having your Thai lettuce wraps, the chicken skewers and this salad Saturday night for guests. – Sandy Couzens on November 19, 2015 Reply

Thai Crunch Salad was awesomely tasty! It’s so much fun to find a new website with yummy-sounding recipes but sometimes, after trying a few recipes, you realize the site is hit-or-miss. This was my first attempt at one of your recipes. I’m looking forward to trying more. (BTW, I made a couple of changes to suit my personal tastes: 1) only 1 Tbsp. honey & 1 Tbsp. sugar, 2) 1 Tbsp. vegetable oil + 1 Tbsp. sesame oil, 3) otherwise followed the recipe)
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Oh, my goodness. This Thai Crunch Salad is awesome and the dressing is “to die for” good. It is filling, but so light. I made everything exactly as written, but did add another crunchy topping ( sautéed butter, slivered almonds, crushed plain ramen noodles and sesame seeds till light golden and then let cool till crispy/crunchy ). This is so pretty and colorful! The little half-moon cucumbers add visual interest. Just a fantastic recipe!

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