Plant Based, Vegetarian, Vegan, International, Fusion food

Asian Noodle Salad


This salad has been our Family and friends favorite for 20+ years. I have tasted many varieties in Restaurants,salad Bars etc-but this recipe has become the most popular.

I first tasted this Salad, in a Pot Luck party. A friend brought it. She called it Sumi salad. Then I was told it is called Fumi salad. What ever it is called, everyone really liked it so we asked her for the recipe.

We have still kept the same basic ingredients, but added jalapeno, Cilantro, thinly sliced colorful sweet peppers etc.

I use peanuts and Almond slices. Peanuts to be added to oil first.

This salad has been a “Hit” every where I have taken it- To parties in India, Canada and to other potluck lunches in The USA.

This is an excellent Lunch item and you can make a LOTor make just enough for four.

This recipe calls for four good size servings. You can double it or triple it.

Once you know the basic items and know what taste you want to create, you can alter per your taste or make enough for a large group. This dish is also great for a salad dish or a side dish with dinner.

I rally like it because it can be made ahead of time and keeps good for three days- or more-in the fridge. Actually it tastes better if done a few hours ahead for the ingredients blend in. If you make fresh, noodles will be crunchy-make ahead softens the Noodles.

This recipe calls for a PKT of Cole Slaw mix but you can use fresh shredded Cabbage,, about 3 cups, Red /Purple Cabbage about 1/2 cup and shredded carrots about 1/2 cup instead of ready pak. .

I use Rice Vinegar-but Balsamic Vinegar works just as good. I prefer Raw sugar but regular white can be used.

The key is to freshen it with just a little oil, mix and garnish, before serving.



  1. Put the Cole Slaw mix in a Mixing bowl.

  2. Crush the Noodles while still in unopened packet-with rolling pin. and add to the mix.

  3. Heat Vegetable Oil, add almonds-turn off heat when the almonds start changing to pink color.

  4. Add Sesame seeds and let it sit in hot oil- add Vinegar, salt, Sugar, black pepper and Soy sauce to the mixture in the Bowl.

  5. Now add the hot oil with Almonds and Sesame seeds to the mixture, add Cilantro and sesame Oil.

  6. Mix gently and transfer in to serving bowl. You can keep it Sealed/Covered until Serving time to preserve moisture.

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