Oriental Noodle Salad With Peanuts, Spinach & Cabbage

READY IN: 25mins




  • In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
  • Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
  • Do not burn. Set aside.
  • Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
  • In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
  • Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
  • Drizzle or spoon the dressing on top.
  • 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.