Oriental Noodle Salad With Peanuts, Spinach & Cabbage

There’s something so wonderfully nostalgic about the vibrant crunch and tangy-sweet dressing of an Oriental noodle salad. My grandmother, a brilliant woman ahead of her time, used to make a version of this every summer for our family picnics. The aroma of the toasted noodles mingling with the fresh vegetables still transports me back to those sunny days filled with laughter and the simple joy of good food shared with loved ones. She always said that the key was in the balance of textures and flavors – a perfect harmony that this recipe absolutely delivers.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6-8
• Yield: 1 large salad
• Dietary Type: Vegetarian

Ingredients

• 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 white vinegar
• 2/3 cup vegetable oil
• 2 tablespoons brown sugar or 2 tablespoons Splenda brown sugar blend
• 2 teaspoons kikoman soy sauce
• 1/2 teaspoon kraft creamy horseradish sauce (optional)

Equipment Needed

• Large frying pan
• Large serving bowl or platter
• Blender

Instructions

1. Begin by preparing the noodle mixture. In a large frying pan, melt the margarine over medium heat.
2. Before opening the packages, coarsely crush the ramen noodles inside their bags. This makes them easier to eat and helps them toast evenly. (Be sure to save the flavor packets, as they are crucial to the dressing!)
3. Add the crushed noodles to the melted margarine. Then, add the peanuts and salt (or salt substitute).
4. Continuously stir the mixture, cooking until the noodles and peanuts are lightly to dark brown. Watch carefully to prevent burning; this step takes about 5-7 minutes. Once toasted, remove from heat and set aside to cool slightly.
5. While the noodles are toasting, prepare the vegetables. In a large serving bowl or on a platter, combine the shredded green cabbage and chopped fresh spinach.
6. Add the sliced red radishes and thinly sliced celery to the cabbage and spinach. Lightly toss the vegetables to combine. Save the celery leaves for garnish.
7. Now, prepare the dressing. In a blender, combine the evaporated milk, white vinegar, vegetable oil, brown sugar (or Splenda blend), soy sauce, and the ramen seasoning packets. If desired, add the horseradish sauce for an extra kick.
8. Pulse the blender a few times until the dressing is well combined and emulsified.
9. To assemble the salad, spoon the peanut and noodle mixture over the spinach/cabbage mixture. You can either mix it in or leave it on top for a more dramatic presentation.
10. Drizzle or spoon the dressing over the salad, ensuring that all the ingredients are lightly coated.
11. Garnish with reserved celery leaves before serving.

Chef’s Note on Washing Vegetables: As an extra safety precaution, especially when preparing food for others, I always wash my fresh vegetables with ice-cold water and a small dab of bleach. I let them soak for a few minutes, then drain the water and rinse the vegetables thoroughly. For loose greens, a salad spinner is invaluable for removing excess water. I’ve followed this practice for decades, and it provides peace of mind.

Expert Tips & Tricks

• Toast Watch: Keep a very close eye on the noodles and peanuts while they are toasting. They can go from perfectly golden brown to burnt in a matter of seconds.
• Dressing Consistency: If you prefer a thicker dressing, you can add a tablespoon of mayonnaise or plain yogurt to the blender.
• Make-Ahead Magic: The noodle mixture can be made a day or two in advance and stored in an airtight container at room temperature. The dressing can also be prepared ahead of time and stored in the refrigerator. Just wait to combine the salad until just before serving to prevent the vegetables from getting soggy.
• Flavor Boost: For an extra layer of flavor, try adding a teaspoon of toasted sesame oil to the dressing.
• Adjust Sweetness: Taste the dressing before adding it to the salad and adjust the amount of brown sugar (or Splenda) to your preference.

Serving & Storage Suggestions

This Oriental noodle salad is best served immediately after assembling to maintain the crispness of the noodles and vegetables. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the noodles will soften over time. It’s best not to freeze the salad, as the vegetables will lose their texture.

To serve, arrange the salad on a platter or in individual bowls and garnish with the reserved celery leaves. This salad makes a wonderful side dish for grilled chicken, fish, or tofu. It can also be served as a light lunch or a potluck favorite.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	697.8 kcal	N/A
Calories from Fat	512 kcal	73%
Total Fat	57 g	87%
Saturated Fat	11.2 g	55%
Cholesterol	9.1 mg	3%
Sodium	1059.5 mg	44%
Total Carbohydrate	35.4 g	11%
Dietary Fiber	5.6 g	22%
Sugars	6.6 g	26%
Protein	16 g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Use gluten-free ramen noodles or rice noodles. Ensure the soy sauce and horseradish sauce are also gluten-free.
• Nut-Free: Substitute the peanuts with sunflower seeds or toasted pumpkin seeds.
• Vegetable Variations: Feel free to add other vegetables such as shredded carrots, bell peppers, or snap peas.
• Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier salad.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use regular ramen noodles instead of oriental-flavor?
A: Yes, you can use regular ramen noodles. However, the oriental-flavor packets are key to the dressing’s signature taste, so you may need to adjust the seasonings accordingly, perhaps adding a touch more soy sauce, ginger, and garlic powder.

Q: Can I make this salad ahead of time?
A: It’s best to assemble the salad just before serving to prevent the noodles from getting soggy. You can prepare the noodle mixture and dressing in advance and store them separately.

Q: Can I use a different type of vinegar?
A: While white vinegar is traditional, you can experiment with other types of vinegar, such as rice vinegar or apple cider vinegar, for a slightly different flavor profile.

Q: Is the horseradish sauce necessary?
A: No, the horseradish sauce is optional. It adds a subtle kick to the dressing, but you can omit it if you prefer a milder flavor.

Q: How long will the leftovers last?
A: Leftovers will last for up to 2 days in the refrigerator. However, the noodles will soften over time, so it’s best to eat the salad as soon as possible.

Final Thoughts

This Oriental Noodle Salad with Peanuts, Spinach & Cabbage is more than just a recipe; it’s a celebration of textures, flavors, and the joy of sharing good food. I encourage you to give it a try and make it your own. Feel free to experiment with different vegetables, proteins, and seasonings to create a salad that perfectly suits your taste. And, please, share your feedback – I’d love to hear how you make this classic dish your own! Pair it with a crisp, chilled glass of Sauvignon Blanc for a truly delightful meal.