1. Sauté the thinly sliced beef or chicken pieces in olive and sesame oils until browned. Drain and set aside. 2. In a very large bowl, stir together the dressing ingredients well. 3. Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside. 4. 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. 5. Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well. 6. 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). 7. Garnish with chopped toasted cashews. Makes 4 entrée-size servings. 8. 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. :). 9. Note #2: I thinly slice the beef, but if using chicken I leave it in bite size chunks. ---------------------------------------------------------------------------
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