"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fumi Salad Recipe

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Fumi Salad image
Doug, Carrie & Katie White dining in Korea


This recipe for Fumi Salad, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie White
Added: Tuesday, September 9, 2008


1 head chopped cabbage
8 green onions, chopped
2 pkgs Ramen noodles, crushed (uncooked; discard seasoning)
8 T toasted slivered almonds
8 T toasted sesame seeds
1 c. oil
4 T sugar
6 T rice vinegar
1 tsp pepper
2 tsp salt
2 tsp accent

Make dressing, set aside. Mix cabbage, green onions, almonds and sesame seeds. Toss with dressing and add Ramen noodles right before serving.




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