Some of my favorite recipes are the ones that come with a family story attached, and Fumi Salad is one of those dishes for me. It’s simple, a little different, and full of the sweet, crunchy flavors that make you want to go back for seconds. Every time I make it, it reminds me that some of the best recipes aren’t fancy and they’re the ones passed around the family table and loved for years.
💕Why You'll Love This Fumi Salad:
- Sweet, tangy, salty, and crunchy all in one bite
- Uses simple grocery-store ingredients
- Great for potlucks and family gatherings
- Comes together in about 20 minutes
- A fun change from traditional creamy coleslaw
If you love this recipe, you'll also need to try my Creamy Tuna Pasta Salad and Chicken Salad with Grapes
Ingredients for Fumi Salad:
😋
Jump to:
Instructions:
Prepare the ramen. Remove the ramen noodles from the package and set the seasoning packet aside for later. Crush the dry noodles into small bite-size pieces. Add the peanuts.
- Toast the ramen and peanuts.
Melt the butter in a large skillet over medium heat. Add the broken ramen noodles and dry-roasted peanuts. Cook, stirring frequently, until the noodles are light golden and toasted. - Add the seasoning.
Sprinkle the ramen seasoning packet over the toasted noodle mixture and stir until evenly coated. Remove from the skillet and set aside to cool.
- Toast the sesame seeds.
Add the sesame seeds to a clean, dry skillet and cook over medium-low heat, stirring frequently, until lightly golden and fragrant. Watch them closely. They can go from toasted to burnt pretty quickly.
- Make the dressing.
In a large serving bowl, whisk together the sugar, vinegar, olive oil, and black pepper until well combined.
- Assemble just before serving.
- Add the coleslaw mix to the dressing and toss until evenly coated.
- Finish the salad.
Add the toasted ramen and peanut mixture, toasted sesame seeds, and drained mandarin oranges. Gently toss everything together and serve right away for the best crunch.
Make-Ahead Tip:
You can prepare the dressing and toasted ramen mixture up to 1–2 days ahead. Store the dressing in the refrigerator and the cooled ramen mixture in an airtight container at room temperature.
Keep everything separate and toss the salad together shortly before serving.
Storage Tip:
Store leftover Fumi Salad in an airtight container in the refrigerator for up to 2 days.
The flavor will still be delicious, although the ramen noodles will soften as the salad sits.
Substitutions & Variations:
- Swap peanuts for sliced almonds, cashews, or sunflower seeds.
- Use rice vinegar for a milder Asian-inspired flavor.
- Add sliced green onions for freshness.
- Add shredded carrots if your coleslaw mix is cabbage-heavy.
- Toss in dried cranberries for an extra sweet-tart bite.
- Add shredded cooked chicken to turn it into a light lunch.
Frequently Asked Questions:
What kind of vinegar works best?
White vinegar gives the dressing a classic sharp flavor, while apple cider vinegar makes it slightly softer and fruitier.
Do I cook the ramen noodles first?
No. The noodles stay dry and are toasted directly in the butter.
Can I double this recipe?
Yes. It doubles very easily and is a great option for parties, picnics, and larger family gatherings.
Recent Recipes:
Fumi Salad
Equipment
- large mixing bowl
- Small skillet
- Whisk
- Small bowl or mason jar for dressing
- Silicone spatula or wooden spoon
Ingredients
For the Salad:
- 1 (16-ounce) bag coleslaw mix
- 1 can mandarin oranges, drained well
- ½ cup dry-roasted peanuts
- 1 package Oriental-flavor ramen noodles
- 2 tablespoon sesame seeds
- 3 tablespoon butter
For the Dressing:
- ¼ cup granulated sugar
- ¼ cup vinegar
- 1 tablespoon olive oil
- ½ teaspoon black pepper
Instructions
- Toast the ramen and peanuts.Melt the butter in a large skillet over medium heat. Add the broken ramen noodles and dry-roasted peanuts. Cook, stirring frequently, until the noodles are light golden and toasted.
- Add the seasoning.Sprinkle the ramen seasoning packet over the toasted noodle mixture and stir until evenly coated. Remove from the skillet and set aside to cool.
- Toast the sesame seeds.Add the sesame seeds to a clean, dry skillet and cook over medium-low heat, stirring frequently, until lightly golden and fragrant. Watch them closely. They can go from toasted to burnt pretty quickly.
- Make the dressing.In a large serving bowl, whisk together the sugar, vinegar, olive oil, and black pepper until well combined.
- Assemble just before serving.Add the coleslaw mix to the dressing and toss until evenly coated.
- Finish the salad.Add the toasted ramen and peanut mixture, toasted sesame seeds, and drained mandarin oranges. Gently toss everything together and serve right away for the best crunch.
