Chicken Sumi Salad Recipes

SUMI SALAD (ASIAN CABBAGE SALAD)

Steps:

• Dressing:.
• Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients. Set aside.
• Salad:.
• Heat 2 tablespoons oil in skillet. Toast almonds and sesame seeds until lightly browned. Combine with onions, cabbage, and dressing. Approximately 30 minutes before serving, crush ramen noodles in their package and combine with salad.
• Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage softens a bit, it still retains it's crunchy texture. A good summer salad for picnics since it travels well and doesn't contain mayonaise.

CHICKEN SUMI SALAD RECIPE

Steps:

• Remove flavor packet from Ramen & reserve for dressing. Crush Ramen noodles in pieces and set aside. Toss together cabbage, green onion, almonds, sesame seeds and chicken. Add noodles and toss. Toss again about 1/2 hour before serving. Add dressing and toss again.

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.

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.