Sumi Salad Recipes

RAMEN NOODLE SUMI SALAD

Steps:

• Combine coleslaw mix and Ramen noodles in a very large bowl.
• Add scallions and toasted almonds and stir to evenly distribute.
• In a small saucepan, combine canola oil, rice wine vinegar, ramen noodle seasoning packets, sugar, salt and pepper and bring to a boil. Stir until sugar dissolves. Remove from heat.
• Let dressing cool; pour half over coleslaw mix and stir to combine.
• Refrigerate until ready to serve.
• Before serving, add remaining dressing.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

SUMI SALAD

Steps:

• Combine coleslaw, chopped scallions and broken noodles in very large bowl.
• Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
• Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
• Mix into salad mixture.
• Marinate overnight, stir occasionally.
• *Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
• *I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half upon serving, to freshen up the salad if needed. The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

ORIENTAL SALAD/SUMI SALAD

Steps:

• Toast almonds and sunflower or sesame seeds in butter.
• Cool and set aside.
• Break up 2 packages (uncooked Ramen noodles).
• Just before serving, toss slaw mix, green onions, almonds and seeds.
• Mix dressing ingredients in a covered container and shake well to dissolve all the sugar.
• (You can heat up the vinegar to help dissolve the sugar) Pour dressing just before serving.
• This dressing recipe is for one batch slaw mix, but I have used it for almost double the amount of slaw mix and it is plenty and still taste good.