updated fumi salad

mellymel74 avatar
By Melissa Baldan
from San Diego, CA

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!

serves 12 +
prep time 15 Min
method No-Cook or Other

Ingredients For updated fumi salad

  • 1/4 c
    pine nuts
  • 1 lg
    head of cabbage
  • 2 bunch
    green onion
  • 1/2 c
    shredded carrots
  • 1 bag
    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

How To Make updated fumi salad

  • 1
    Preheat oven to 350. Spread nuts on bottom of a pan. Bake for 15 minutes, until toasted. Set aside to cool.
  • 2
    Chop cabbage and green onions. Mix cabbage, onions and carrots.
  • 3
    Open ramen, set noodles aside. Mix the soup packet, sesame oil, olive oil, sugar and vinegar together. seal and refrigerate until ready to use.
  • 4
    Crush ramen noodles. Add noodles, chicken and sesame seeds and mix all ingredients and serve immediately.
  • 5
    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.