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1
In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt.
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2
Let sit for 1 to 1 1/2 hours.
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3
The idea is to draw out some of the water inside the cabbage and make it less crunchy, but not to let it get too salty.
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4
Once the cabbage has given up a about a quarter cup of water and looks wet, it's time to rinse (Step 7).
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5
Meanwhile, heat the canola oil in a medium saucepan.
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6
Once the oil starts to shimmer, add the peanuts.
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7
Cook over medium heat until the peanuts begin to toast and turn brown.
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8
Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
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9
Return the oil to the heat and add the garlic.
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10
Saute for 1 - 2 minutes, or until fragrant (but not burned - if the garlic and ginger start to turn brown, add some water to the pan - when it cooks off, the garlic and ginger will be cooked through).
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11
Add the mustard, peanut butter, and garlic chili paste.
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12
Whisk to combine.
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13
Add the soy sauce and brown sugar while whisking over medium heat.
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14
Keep whisking until the sugar is fully dissolved (just a minute or two) then add the orange juice.
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15
Remove from heat.
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16
Add the vinegar, Sesame oil, and pepper to taste (you probably won't need to add any extra salt).
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17
Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
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18
Rinse the cabbage in several changes of cold water, or until it does not taste overly salty.
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19
Dry in the salad spinner and pour into mixing bowl.
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20
Sprinkle the crumbled ramen noodles, green onions, chicken, and orange segments on top of the cabbage.
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21
Pour half of the dressing over the top, toss to combine.
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22
Allow diners to drizzle the remaining dressing over their own salads to taste.
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23
Bon Appetit!
