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Fugi Salad

Fugi Salad

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Angie Martin

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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.
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Reviews

DONNA MCMULLEN
43
11/6/2003

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

QUEENOFRULES
28
7/14/2003

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.

Spinmom
19
6/22/2011

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.