Real Recipes From Real Home Cooks ®

fumi salad

(2 ratings)
Recipe by
Wendy Gardner
Buena Park, CA

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.

(2 ratings)
method No-Cook or Other

Ingredients For fumi 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
  • 4 Tbsp
  • 1 tsp
  • 2 tsp
  • 1 c
    vegetable oil
  • 6 Tbsp
    rice vinegar

How To Make fumi salad

  • 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.