Prep 15 mins
Cook 15 mins
Here’s yet another version of a ramen coleslaw salad from me, as I experiment with our delicious basic recipe that we’ve made so often lately (Asian Style Chicken Ramen Dinner Cole Slaw, it’s so good!). :) First I did the Spicy Peanut Chicken version (Spicy Peanut Chicken Ramen Dinner Cole Slaw), and now here’s a mild korma curry for you. Love it! The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.
- 1⁄2 lb thinly sliced beef or 1⁄2 lb chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 2 -3 tablespoons smooth cashew butter (can use peanut butter, in a pinch, but others preferred) or 2 -3 tablespoons almond butter, to taste (can use peanut butter, in a pinch, but others preferred)
- 1⁄4 cup plain yogurt
- 2 tablespoons mayonnaise
- 3 -4 ounces chopped canned mild green chilies (1 can)
- 15 -16 ounces canned garbanzo beans, drained (1 can)
- 2 garlic cloves, minced
- 2 tablespoons dried onion flakes
- 1 tablespoon soy sauce
- 2 teaspoons cider vinegar
- 1 teaspoon lemon juice, to taste
- 2 teaspoons mild curry powder, to taste (our favorite is Penzy's Maharajah curry powder)
- 1⁄4 teaspoon cayenne, to taste (optional)
- crushed red pepper flakes, to taste (optional)
- 1⁄8-1⁄4 teaspoon fresh ground black pepper, to taste
- 1⁄4 cup slivered almonds
- 1⁄4 cup whole roasted cashews
- 3 green onions, chopped (scallions)
- 1 tablespoon toasted sesame seeds
- 1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
- 2 (3 ounce) packages chicken-flavored ramen noodles
- chopped roasted cashews, for garnish (optional)
- Sauté the thinly sliced beef or chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- 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).
- Garnish with chopped toasted cashews. Makes 4 entrée-size servings.
- Note: you can always stretch this salad by adding additional meat or packages of ramen! We’ve even added more semi-cooked ramen the next day to the leftovers. :).
- Note #2: I thinly slice the beef, but if using chicken I leave it in bite size chunks.
So delicious and very unique. If you are looking for something different and delicious and a meal in itself then this is it. Also, very versatile. I used peanut butter and it was still fantastic. I imagine this could even be made vegetarian by adding tofu or just eliminating the meat. I will make this over and over again!