Recipe by Julesong
A different and delicious take on the ramen coleslaw salad! I came up with this recipe when we found ourselves making and eating our other version so often (Asian Style Chicken Ramen Dinner Cole Slaw, it’s so good!) that we wanted a slightly different kind. :) 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.
Top Review by Sweet Baboo
Because I made this on the spur of the moment last night, I didn't have all the ingredients and so don't feel justified in giving stars, but I would like to report that we certainly enjoyed the meal, and I will make this dish again for sure. I did not have sesame oil, almonds, or water chestnuts, all ingredients which would have been great I bet. In addition, I only had one package of ramen noodles, and no time to partially cook and cool them, so I just crumbled them into the salad. While we were eating, my husband suggested adding some dried fruit, and the addition of dried cranberries was great...a tad unconventional, but we liked it...I bet raisins would have been good too. Based on my success with a distorted version of this recipe, I can highly recommend it, and will certainly make the true recipe myself in the future.
- 2 chicken breasts, cut into bite-size pieces (about 4 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 2 -3 tablespoons chunky peanut butter, to taste
- 1⁄4 cup plain yogurt
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- 2 tablespoons dried onion flakes
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons lemon juice, to taste
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄4 teaspoon cayenne, to taste
- crushed red pepper flakes, to taste (optional)
- 1⁄8-1⁄4 teaspoon fresh ground black pepper, to taste
- 1⁄4 cup slivered almonds
- 3 green onions, chopped (scallions)
- 1 (4 ounce) can sliced water chestnuts, drained, cut in halves
- 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 toasted peanuts, for garnish (optional)
Directions See How It's Made
- Sauté the 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 chicken 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 peanuts. Makes 4 entrée-size servings.