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1
Saute the thinly sliced beef or chicken pieces in olive and sesame oils until browned.
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2
Drain and set aside.
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3
In a very large bowl, stir together the dressing ingredients well.
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4
Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat.
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5
Set aside.
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6
Into a bowl, break up the ramen noodles into smaller pieces.
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7
In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets.
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8
Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds.
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9
(You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.)
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10
When noodles have cooked for 90 seconds, remove from heat and immediately drain.
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11
Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
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12
Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
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13
Garnish with chopped toasted cashews.
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14
Note: you can always stretch this salad by adding additional meat or packages of ramen!
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15
Weve even added more semi-cooked ramen the next day to the leftovers.
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16
:).
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17
Note #2: I thinly slice the beef, but if using chicken I leave it in bite size chunks.
