Please consult the OU's guidelines for checking fruits and vegetables.

Crunchy Ramen Sprout Salad
Crunchy Ramen Sprout Salad Eileen Goltz | Pareve
27 minutes 20 minutes
7 minutes
4 servings

Ingredients
  • 1 (3 oz.) package pareve chicken flavor ramen noodle soup mix
  • ¼ cup vegetable oil
  • 1½ Tablespoons rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 teaspoon chili oil
  • 1 (3.2-oz.) package enoki mushrooms
  • 2 carrots, scraped and shredded
  • 1 cucumber, peeled, seeded, and chopped
  • ½ cup bean sprouts
  • ¼ lb. fresh snow pea pods, cut into thin strips
  • 1 avocado, peeled and chopped
  • 4 leaves radicchio or red cabbage
  • ¼ cup sesame seeds, toasted

Instructions
  1. Place noodles in a 9-inch square pan; discard the soup packet.
  2. Bake noodles at 375 °F for 7 minutes or until browned, stirring twice.
  3. Let noodles cool
  4. In a bowl, combine the oil, rice wine vinegar, sesame oil and chili oil. Whisk together and set aside.
  5. In a large bowl combine half of the noodles, mushrooms, carrots, cucumber, bean sprouts, snow pea pods and avocado.
  6. Add dressing and toss gently to combine.
  7. To Serve: Place the radicchio on 4 individual serving plates. Spoon the salad evenly on the radicchio. Sprinkle the top of the salad with the remaining noodles and sesame seeds and serve.
  • You can shred the radicchio or cabbage, combine it with the vegetable mixture, and serve the salad in one large bowl.

Kashrut Instructions

RED CABBAGE:

DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2–3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.

INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.

INSPECTION:

  1. Peel away loose outer leaves and discard.
  2. Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
  3. Wash both sides of each leaf.

Shredded cabbage may be washed in a colander. No inspection is required.

LETTUCE & LEAFY VEGETABLES:

DESCRIPTION: Bok Choy, Lettuce, Open-Leaf, Bib, Boston, Butter Lettuce, Chicory, Chinese Lettuce (Napa), Iceberg, Green Leaf, Red Leaf, Romaine, Field Greens and Watercress all grow in a similar fashion. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk.

INFESTATION: The insects most commonly found in open-leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Red Leaf, Green Leaf and Romaine Lettuce have curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution. Often, insects may be found between the innermost layers of leaves of an infested head. Therefore, each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8″) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

Please note: Many varieties of open-leaf lettuce feature curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution.

INSPECTION:

  1. Cut off the lettuce base and separate the leaves from one another.
  2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  3. Agitate the lettuce leaves in the soapy solution.
  4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
  5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
  6. If it is practical, it is best to check each leaf.
  7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
  8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
  9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.