Beef Chicken Curry Ramen Dinner Cole Slaw

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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 (recipe #240922, it’s so good!)! . :) first i did the spicy peanut chicken version (recipe #242925), 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.

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Steps

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Saut the thinly sliced beef or chicken pieces in olive and sesame oils until browned.

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Drain and set aside.

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In a very large bowl , stir together the dressing ingredients well.

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Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat.

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Set aside.

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Into a bowl , break up the ramen noodles into smaller pieces.

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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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Add the bowl of noodles all at once to the boiling seasoned water and cook , stirring occasionally , for 90 seconds.

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When noodles have cooked for 90 seconds , remove from heat and immediately drain.

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Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.

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Place salad in a large container and chill in refrigerator for at least 2 hours.

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Garnish with chopped toasted cashews.

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Makes 4 entre-size servings.

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:).

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Ingredients

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beef, olive oil, toasted sesame oil, smooth cashew butter, plain yogurt, mayonnaise, mild green chilies, garbanzo beans, garlic cloves, dried onion flakes, soy sauce, cider vinegar, lemon juice, mild curry powder, cayenne, crushed red pepper flakes, fresh ground black pepper, slivered almonds, roasted cashews, green onions, toasted sesame seeds, coleslaw mix, chicken-flavored ramen noodles