Fumi Salad

This refreshing, Asian-inspired salad is always a crowd pleaser. My family serves this often during parties and get-togethers, and its a big hit every time. Even people who swear their indifference to salads eagerly help themselves.

Fumi salad is a cabbage-based salad, like cole slaw, but the resemblance ends there. An Asian-style vinegarette dressing gives plenty of zest, and the surprising addition of crushed ramen noodles gives it a crisp, light crunch.

Ingredients:

For the salad:
1 small to medium-sized head of cabbage, shredded.
1 cup coarsely chopped cilantro.
1/4 c. roasted sunflower seed kernels (no shells). Salted/seasoned is fine. You can find them at almost any gas station or rest stop.
1 1/2 packages of instant ramen noodles, crushed into small pieces. Be sure not to leave any big chunks, but don't crush them to powder.
1 bunch of green onions, sliced into thin rings.

For the dressing:
4 tblsp. sugar.
2 tsp. soy sauce.
1 tsp. black pepper
Flavor packets from 2 packages of instant ramen noodles. You can buy ramen noodles in any flavor under the sun, but for this recipe, keep to the basic flavors. I use either the chicken, shrimp or oriental flavors, alone or in combination.
6 tblsp. vinegar.
1 tsp. sesame oil.
1 c. vegetable oil.

In a large salad bowl, combine all the salad ingredients except the ramen noodles and toss to mix well. In a separate bowl or shaker, mix the sugar, soy sauce, vinegar, black pepper and flavor packets, and wisk well to combine. Add the sesame oil, then slowly add the vegetable oil and mix well to make a vinegarette. At this point, both the salad and the dressing can be stored in the fridge for up to a day.

Just before serving, add the dressing (remix it if necessary) to the salad and toss to lightly coat. Depending on your tastes and how much cabbage you use, you may not need all the dressing, so don't dump it all in at once. Finally, add the crushed ramen noodles (like the dressing, you may not use it all) and give it a final mixing.