RICK’S FAMOUS FUMI SALAD
1 head cabbage, chopped
8 green onions, chopped
1/2 cup chopped or slivered almonds
1/2 cup sunflower seeds
2 pkg. oriental noodles, crushed (I use ramen soup noodles, any flavor package,
but be sure to NOT include the flavor packets.)
Dressing:
1/2 cup canola oil
4 Tbsp. sugar
2 tsp. salt
1 tsp. pepper
2 Tbsp. vinegar
2 tsp. Accent (optional)
Place salad ingredients in a large bowl. Stir or shake dressing ingredients
together in a small container until sugar is moistened. Pour dressing over salad
ingredients and toss to cover salad thoroughly. Serve chilled or at room
temperature. Flavor improves overnight.
Even though it produces a small mountain of salad, this
salad always seems to disappear. For example I prepared a double batch for the
fortieth birthday my beloved wife, Deborah, and it was the first dish to run
out.
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