Fumi Salad
It’s not a family party without Fumi Salad! For party of 20-25, double the recipe (2 large heads of cabbage).
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Ingredients
- Dressing
- 1 t. salt
- 1 t. black pepper
- 1/2 c. neutral oil
- 4 T. sugar
- 6 T. seasoned rice vinegar
- Splash sesame oil, if you have it handy
- Top Ramen noodles seasoning packet, optional
(Mary Ann does not use) - Salad
- 1 green cabbage, shredded
- One bunch green onions
- 4 oz. slivered or sliced almonds
- 4 oz. sunflower seeds, optional
- Dried cranberries, optional
- 2 packages of uncooked Top Ramen noodles, broken up
Instructions
- Whisk together dressing ingredients. If your cabbage is huge, add 1/8-1/4 cup more oil.
- Heat oven to 300°. Toast almonds, noodles, and sunflower seeds (if using and not already roasted) until lightly browned, tossing occasionally. Keep an eye on it so it doesn't burn!
- Toss salad 30 minutes before serving.
Notes
Note: when I make this for a big crowd I use baggies to measure batches of the salad. You stuff chopped cabbage in a gallon size baggie, stuffed green onion in a sandwich baggie, And the toasted almond and top Ramen noodles in a sandwich baggie. Then you just dump the three bags in a toss it with dressing and you’re good to go until the next batch
- Dressing
- 1 t. salt
- 1 t. black pepper
- 1/2 c. neutral oil
- 4 T. sugar
- 6 T. seasoned rice vinegar
- Splash sesame oil, if you have it handy
- Top Ramen noodles seasoning packet, optional
(Mary Ann does not use) - Salad
- 1 green cabbage, shredded
- One bunch green onions
- 4 oz. slivered or sliced almonds
- 4 oz. sunflower seeds, optional
- Dried cranberries, optional
- 2 packages of uncooked Top Ramen noodles, broken up
Recipe Notes
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Top ramen packet has msg
Mary Ann also adds dried cranberries for color