Fugi Salad

Fugi Salad

60

"A unique salad that will become a favorite of your family and friends."

Ingredients

20 m {{adjustedServings}} servings 364 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. Cook until lightly toasted.
  2. In a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.
  3. Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

60
  1. 70 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

this recipe is wonderful, but using a bag of brocolli coleslaw mix, instead of shredded cabbage makes it even better!

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 sla...

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 ...