Fumi Salad

Wendy Gardner

By
@Cookinfor3

This recipe was given to me many years ago by my Mother-in-Law. It's great for BBQ's or picnics because there's no mayo in it that could spoil, however, don't add the dressing until you're ready to eat so it doesn't wilt. I sometimes add shredded, cooked chicken to it also.


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Rating:

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Method:

No-Cook or Other

Ingredients

SALAD

1
head of cabbage, chopped
8 Tbsp
slivered almonds (2 small packages)
8 Tbsp
sesame seeds (2 small cans - schilling)
8
green onions, chopped (including green part)
2 pkg
top ramon noodles, uncooked, crushed

DRESSING

4 Tbsp
sugar
1 tsp
pepper
2 tsp
salt
1 c
vegetable oil
6 Tbsp
rice vinegar

Directions Step-By-Step

1
Brown almonds and sesame seeds on sheet pan, under broiler for 1-1/2 to 2 minutes at 450 degrees. Watch them carefully so they don't burn!
2
Mix cabbage and onions in a large bowl. At last minute mix in seeds, almonds and crushed noodles.
3
Mix dressing well until sugar is dissolved and poor over salad just before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Chinese
Other Tag: Quick & Easy