Fumi Salad

Wendy Gardner


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 votes

No-Cook or Other



  • 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.

Printable Recipe Card

About Fumi Salad

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

Show 4 Comments & Reviews

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