FUMI SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fumi Salad image

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.

Provided by Wendy Gardner

Categories     Other Salads

Number Of Ingredients 12

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

Steps:

  • 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.

There are no comments yet!