Oriental Noodle Salad With Peanuts, Spinach & Cabbage

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (3 ounce) packages oriental-flavor instant ramen noodles
• 1 1/2 cups unsalted spanish peanuts, whole, with skins
• 1/2 teaspoon salt or 1/2 teaspoon salt substitute
• 1/4 cup margarine
• 3 cups green cabbage, coarsely shredded
• 3 cups fresh spinach, stemmed, chopped
• 5 -6 red radishes, sliced
• 2 stalks celery, thinly sliced, save leaves for garnish
• 3/4 cup evaporated milk
• 2/3 cup vinegar
• 2/3 cup vegetable oil
• 2 tablespoons brown sugar or 2 tablespoons splenda brown sugar blend
• 2 teaspoons kikomen soy sauce
• 1/2 teaspoon kraft creamy horseradish sauce (optional)

Recipe

• 1 in large frying pan melt margarine. coarsely crush the ramen noodles in the package before opening. (save the flavor packets).
• 2 add the crushed noodles to the melted butter. add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• 3 do not burn. set aside.
• 4 throw the shredded cabbage and spinach in large serving plates or bowl. add radishes and celery. lightly toss.
• 5 in blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. pulse a few times.
• 6 spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• 7 drizzle or spoon the dressing on top.
• 8 note: i wash all my fresh veges with ice cold water and a dab of bleach. let them set for a few minutes. drain the water, rinse the veges and put loose ones in a salad spinner. i have done this since 1963 when we were in another country and i have never stopped. it is safe.