A CABBAGE AND GRAPE SALAD
There are as many different names for this salad as there are variations. Fumi Salad, Green and Crunchy Salad, Sumi Salad and Simi salad are just a few. When I first had this salad at a pot luck at work there was a stack of recipe cards next to the bowl. I figured this was proof the salad had to be good, and it was. The version I had was called Green and Crunchy salad, but with a few additions this salad can be more than just green. Add some red cabbage, red grapes, carrot strips or even mandrain oranges and this salad can be very colorful.
The recipe for the dressing that was included in the recipe was pretty bland so I made a few changes, but it still wasn't that great. I started using bottled dressing, Amy's Asian Dressing or Cardini's Asian dressing. This made a big difference, so I have continued to use the prepared dressings. Either one is excellent in this salad. If you don't have Asian Salad Dressing currently available at home, the recipe I adapted from the original ( 1 c sugar, 1 c oil, 1/2 c white vinegar and ramen flavor pkt.) recipe is included in this post, following the salad. recipe.
I have reduced the amount of ramen noodles I add to my version from 2 packages down to about 1/2 package.
One more note, if you will be able to finish off this salad the first night, cut the grapes in half. If you will have some left over, leave the grapes whole. The salad will hold up better with the grapes whole. If you cut the grapes in half they are easier to eat and I think the salad is a bit tastier.
However you make this it is a very good salad, and it's great to take to barbecues or pot lucks, just be prepare to provide the recipe.
Fumi Salad
The greens:
2 cups Green grapes
6-8 green onions
1 head green cabbage
The seeds:
1/2 cup sesame seeds
1 cup slivered almonds
3 tablespoons butter
The Dressing:
You will use approx 1/2 bottle.
Recommended:
Amy's Asian Dressing
or
Cardini's Asian Dressing
The crunch
2 packages Chicken ramen (the uncooked noodles only)
Toasting the seeds:
Melt butter in medium skillet over medium heat. Add sesame seeds and sliced almonds, stirring often until sesames seeds and almonds just begin to brown. Drain on paper towel and cool before adding to salad.
The Greens(The Salad):
Chop or slice cabbage as you would for cole slaw. Slice onions and place into a large bowl with sliced cabbage. Add 2 cups green grapes, toss to mix.
Add sesame seeds and almond slices and toss to mix
About 10-15 minutes before serving, add salad dressing and mix well. Break up the dried Ramen noodles and add to salad. Toss to mix.
This is my adapted recipe.
The Salad dressing:
1/2 cup vegetable oil
2 tablespoons sesame oil
1/2 cup rice vinegar
1 Ramen seasoning pkgs (add up to 2 per your taste)
1/4-1/2 cup sugar (adjust to your personal taste)
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon garlic granules or 1 cloved minced or pressed
1/4 teaspoon onion granules or up to 1 tablespoon grated or finely minced onion
1/8 teaspoon ground ginger
freshly ground black pepper, to taste
The Dressing:
Mix dressing ingredients together and toss with salad.
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