Recipe

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• 2 (3 oz) packages oriental-flavor instant ramen noodles
• 1 1/2 cups unsalted spanish peanuts, whole, with skins
• 1/2 tsp salt
• 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 tbsp brown sugar
• 2 tsp kikomen soy sauce
• 1/2 tsp kraft creamy horseradish sauce (optional)

• 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.