Fumi Fumi Salad

The Recipe

Courtesy of: Joshua's Aunt

3/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 tbsp soy sauce
2 pkg ramen noodles, uncooked
1 pkg slivered almonds
1 medium head nappa cabbage, shredded
1 bunch of green onion
1 oz sesame seeds, browned in 3 tbsp butter

In a saucepan, boil the oil, vinegar, sugar, and soy sauce for one minute. Mix the remaining ingredients just before serving with the dressing mixture just before serving.

Tips/Tweaks

Keeping it Healthy

As with all recipes, using olive oil instead of vegetable or canola oil is typically considered healthy. However, this recipe really thrives from the taste of vegetable, canola, or even sesame oil instead of olive oil. If you are looking to create a healthier option, use only 1/4 cup of sugar and low-sodium soy sauce (we have found only Kikkoman's can make low-sodium soy sauce decently).

 

Fast Version

If you are in a time crunch, make the dressing the night before and store it in the refrigerator until ready to serve. You can toast the sesame seeds the night before and also store them in the refrigerator. Also, you can buy bagged, shredded coleslaw mix to use. 

 

Spicing it Up

You can add bean sprouts, water chesnuts, or even sunflower seeds to the salad to spice it up a little.

Review

The salad is very similar to oriental salads you can get at your grocery store deli, but of course is much better being made fresh. We highly recommend including this salad with any Asian inspired meal.