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.

NAPA CABBAGE NOODLE SALAD

Steps:

• Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
• Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
• About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

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.

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.

SUMI SALAD

Steps:

• Toast 2tbls oil, sesame seed,slivered almonds Add remaining ingredients Then toss with dressing