Fumi Salad Recipes

Steps:

• Mix cabbage and onions and refrigerate until ready to serve.
• Then stir in almonds, seeds, and crushed noodles.
• Pour dressing over all.

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.

Steps:

• Combine salad ingredients in large salad bowl.
• Mix dressing and toss with salad immediately before serving.

Steps:

• Toast almonds in a pan over medium high heat. Toast the sesame seeds in the same pan. Place cabbage and onions in serving bowl. When ready to serve add the seeds, nuts and noodles to the greens. Whisk the dressing ingredients together and add to salad, tossing well.

Steps:

• Brown almonds under broiler. Brown sesame seeds in small frying pan. Let cool. Mix together almonds and sesame seeds.
• Crush Top Ramen, finely. Combine cabbage, green onions, almonds, sesame seeds and Top Ramen in a large bowl.
• In a small bowl, mix dressing ingredients. Just before serving, pour over salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Steps:

• 1. Toss together the above, adding the sunflowers seeds and raw-uncooked Ramen noodles (broken up).
• 2. Shake dressing well and pour just enough on the salad to moisten and to taste.
• 3. Serve immediately.