Updated Fumi Salad Recipe

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Updated Fumi Salad

Melissa Baldan


I loved Fumi growing up. I always looked forward to gatherings because I knew there would be Fumi Salad.
Like many age-old recipes, this one needed updating.
The flavor you love, but a 21st century twist!

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12 +


15 Min


No-Cook or Other


1/4 c
pine nuts
1 large
head of cabbage
2 bunch
green onion
1/2 c
shredded carrots
1 bag(s)
original flavor top ramen
1/8 c
sesame oil
3/8 c
olive oil
3 Tbsp
3 Tbsp
white vinegar
2 c
skinless boneless chicken breast, cooked and choped
2 Tbsp
sesame seeds, toasted

Directions Step-By-Step

Preheat oven to 350. Spread nuts on bottom of a pan. Bake for 15 minutes, until toasted. Set aside to cool.
Chop cabbage and green onions. Mix cabbage, onions and carrots.
Open ramen, set noodles aside. Mix the soup packet, sesame oil, olive oil, sugar and vinegar together. seal and refrigerate until ready to use.
Crush ramen noodles. Add noodles, chicken and sesame seeds and mix all ingredients and serve immediately.
Note: If serving later in the day. Bag cabbage mixture, nuts, noodles, chicken and seeds separately. Keep dressing in separate container, as well. Always mix together just before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American