Fugi Salad

74 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 14
  • 3 Rating Star 4
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A unique salad that will become a favorite of your family and friends.

By Angie Martin
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Ingredients

Directions

  • In a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. Cook until lightly toasted.

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  • In a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.

  • Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve.

Nutrition Facts

Per Serving:
364.45 calories; 5.78 g protein; 28.3 g carbohydrates; 27 g fat; 7.65 mg cholesterol; 911.34 mg sodium.Full Nutrition

Reviews (64)

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Most helpful positive review

Anonymous
11/06/2003
this recipe is wonderful but using a bag of brocolli coleslaw mix instead of shredded cabbage makes it even better!
Helpful
(47)

Most helpful critical review

Anonymous
02/23/2009
Too much sugar but otherwise a great salad. I've been making this for several years but with alot less sugar. Taste before pouring on the salad. Many have complained about having to toast the sesame seeds and almonds. Buy ones that are already toasted. Toasted ones can be found in your Asian section of your supermarket. Toasted almonds can be found with your regular nuts usually with your baking supplies (cake mixes flours etc.)
Helpful
(5)
74 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 14
  • 3 Rating Star 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
11/06/2003
this recipe is wonderful but using a bag of brocolli coleslaw mix instead of shredded cabbage makes it even better!
Helpful
(47)
QUEENOFRULES
07/14/2003
This was very tasty. The leftovers held up until the next day quite well. The ramen noodles lost a little of their crunch but my son actually liked it better that way. I also used packaged slaw mix. I think you could add some cooked chicken and turn it into a main dish.
Helpful
(29)
Spinmom
06/22/2011
I've been making this for years and it's much better if you toast the ramen noodles with the almonds and also add some soy sauce to the dressing. Everyone loves this salad. I also use 1/3 cup oil 1/3 sugar and 1/3 cup vinegar.
Helpful
(24)
Andy M
10/24/2005
Wonderful. I used red cabbage entirely and it was very pretty. Note I put the dressing on the salad several hours ahead of time (except for the noodles that I mixed in just before serving) and this worked very well. Everyone wanted the recipe.
Helpful
(18)
njmom
07/30/2003
This is a WONDERFUL salad!!! Don't change a thing you won't be disappointed. This is my new favorite for the upcoming summer. Thank you Angie!!
Helpful
(15)
KAMIFAY
07/13/2003
This salad is awesome! I have been looking for the right cabbage salad for a long time...there are so many out there. The dressing is sweet and the vinegar does not overpower it. So good!
Helpful
(15)
Anonymous
07/14/2003
This salad is excellent. It is nice and light and has a wonderful flavor. I served it recently at a bridal shower as there were a lot of people there who do not like "mayonaise salads". I doubled the recipe and there was not one bit left by the end of the day. Will definitely make this again.
Helpful
(11)
Anonymous
10/06/2004
What great flavor. I added homemade sesame salt to it (I grinded toasted sesame seeds and salt together.) Next time I make it.. which will be soon! I will try adding grated carrots just for color! Thanks Angie
Helpful
(10)
Donna Smentkowski
09/10/2005
This is a great recipe--I have a version that came from California (with my sister-in-law when she moved here)--she called it Fumi salad. It calls for seasoned salt instead of regular salt. We never tire of it.
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(9)
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