Fugi Salad

56 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“A unique salad that will become a favorite of your family and friends.” - by Angie Martin

Directions

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

Amount Per Serving (8 total)

Calories
364 cal
18%

Fat
27 g
42%

Carbs
28.3 g
9%

Based on a 2,000 calorie diet

Reviews (56)

Rate This Recipe

DONNA MCMULLEN

Nov. 6, 2003

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

QUEENOFRULES

Jul. 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...." See more I think you could add some cooked chicken and turn it into a main dish."

Andy M

Oct. 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 thi..." See mores worked very well. Everyone wanted the recipe."

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