Sumi Salad

  • Prep Time: 15 mins
  • Total Time: 22 mins
  • Servings: 18-24

    • About This Recipe

    “Oh, this is so good! A great “different tasting” picnic salad. Sweet and tangy, with a little crunch.”

    Ingredients

  • 24ouncespackaged coleslaw mix
  • 1cuppurple cabbage, chopped
  • 8scallions, chopped
  • 5 (3ounce) packages ramen noodles, very broken up, use noodles only, discard flavor package
  • 8ouncessliced almonds
  • 4tablespoonssesame seeds
  • 1cup vegetable oil or 1cupcanola oil
  • 4tablespoonssugar
  • 2tablespoonsAccent seasoning
  • 6 -8tablespoonsrice wine vinegar
  • 1teaspoonsalt
  • 1teaspoonpepper

    • Directions

  • 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 halfupon serving, to freshen up the salad if needed.The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.

    • Reviews

  • “This salad was so easy and inexpensive to make. I needed something quick to make for a small get together and this salad was perfect.Everyone loved it, I will definetly be making this salad for family picnics this year.It is a sure win!!!S.Jones”

  • “Oh, did we ever love this salad!! This is so easy to make. The crunchy ramen noodles and almonds are teriffic. The dressing is out of this world!! I used canola oil in the dressing. This is very good, thanks Tara!”

  • “Tara, what an interesting looking recipe, and what a great tasting dish!!I made this for our church picnic.Made it on Saturday afternoon, and it was so eash to put together.I made it exactly as you said, and it tasted wonderful.DH was my second taster, and he agreed.I had a few cashews I needed to use up, so I tossed those in too.My big bowl came home empty.Nary an sesamee seed left!!Thanks for sharing this recipe with Zaar Land!Ann”

  • “I thoroughly enjoyed this salad, a very unique taste.It’s one of those rare recipes that receives many compliments, you know the kind I’m talking about!”

  • “I was disappointed to see that the Accent Seasoning was MSG…no thanks – did the salad without it… also for the salad oil DO NOT USE Olive oil… I actually have this recipe from a friend and it did specify that – thought folks should know before they whip it up…this is a quick and easy recipe that taste good.”

  • “This coleslaw made an interesting addition to my Canada Day bbq buffet dinner. I quite enjoyed it, but it received mixed reviews from my dinner guests (all family, with fairly conservative tastes). My only complaint was that it was too salty for me; next time I will cut back on the seasoning salt (and try it out on a different crowd LOL). I loved the nuts and sesame seeds. It was very easy to prepare, but do make sure you completely break up the ramen noodles; any chunks won’t soften properly. I made this 24 hours ahead — checked it in the morning and had to break up some chunks that I thought had been small enough but weren’t — and it was the perfect texture and consistency at dinner time. Thanks for this recipe; I’ll definitely try it again.”

  • “exceptional….it’s served daily at the local sushi buffetsThank you…!!”

  • “My friend Catalina gave me a similar recipe years ago and I’ve loved it since.Couldn’t find it tonight so I searched for something similar and found this one – the only changes I made were Albertson’s Angel hair cabbage (for some reason this tastes best to me), 8 tablespoons sugarinstead of 4 and 8 tablespoons rice wine vinegar / seasoned or plain – doesn’t really matter, whatever you have on hand.I toast the almonds and sesame seeds in a pan but don’t take your eyes off ’em so you don’t burn ’em – I suppose it doesn’t matter, oven or pan as long as you toast ’em, the flavor is worth the hassle.You can find large size containers of sesame seeds (sometimes you can find toasted but its much nicer when you toast them yourself) at Smart & Final.Henry’s has large bags of slivered almonds that are pretty inexpensive as well.Love this salad.Thanks for the recipe!”

  • “My husband loved it!!!So easy to make and so good!Thanks for sharing!”

  • “Very, very good.My whole family loved it!”

  • “This was quite the popular item when I served it. I used 2 pkgs of broccoli slaw and 1 of coleslaw. I doubled the dressing ingredients. I will DEFINITELY lessenthe amount of oil next time as I felt it was just a little too oily. I doubled the dressing ingredients and used 4 pkgs of noodles ( I would use 3 next time). I took out 2T. of the oil and subbed sesame oil for that. And used only 1T of accent and added 2T of lite soy sauce for a more asian taste along with the sesame oil. It was really loved by all!”

  • “Thanks for answering my post in the Recipe Request Forum, Dancing Cook! I made two batches of this for my son to take on a three day sports trip. I used broccoli slaw to slow down its wilting. I toasted my nuts, noodles first,omitted the Accent, and added dried cranberries for color. I think the kids will love it!Roxygirl”

  • “Love this salad!I made it for a party, and everyone loved it.I used 3 packages of crushed ramen noodles, reduced the oil to 3/4 cup, substituted 2 packets of the noodle flavoring for the Accent, & added about 1/4 cup roasted/salted sunflower nuts.Next time I may add a handful of raisins for a little extra sweetness.This recipe does make a lot … and luckily I have some leftovers to take to work for my lunches next week – may add some cooked chicken breast to make it a meal.Will make this again; thanks for posting!-M :-)”

  • “Comment:I’ve seen a variation for this recipe that suggests toasting the broken noodles in the oven along with the sliced almonds and sesame seeds. =)”

  • “Terrific recipe. I actually have made this before (an ex-bf’s mom gave me the recipe) and I always LOVED it. A few changes: I didn’t have any Accent seasoning so I used the flavoring packets from the Ramen. Also, I used broccoli cole slaw instead of cabbage cole slaw. Just a little different–and as someone else said, NO OLIVE OIL! That would ruin the taste. Also, I don’t really like the noodles to be TOTALLY mushy, so I made this about 6 hours ahead. Everyone loved it!! Thanks for reminding me of this recipe, Tara! “

  • “I love this salad! I didn’t have Accent, so went without it. Love the toasted seeds. Thanks for posting!”

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