"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

Sumi Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Sumi Salad, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


1 1/2 bok choi cabbage, sliced
2 3oz packages of ramen noodles.
3/4 cup peanuts, not dry roasted
3/4 cup sesame seeds
1/3 cup sugar
6 tablespoons rice vinegar
3/4 cup olive oil
3 tablespoons sesame seed oil
1 teaspoon salt
1 teaspoon pepper
chopped scallions
shelled edamame beans
shredded carrot

Roast seeds and almonds on a cookie sheet at 250 until they smell toasted and nutty. Be careful not to burn, when you smell the nutty aroma, they're done.

Combine cabbage, vegetables, nuts and seeds.

Crush ramen noodles and top the salad right before serving.


Whisk together the sugar, vinegar, oil, salt and pepper.

Chill the dressing and salad separately for two hours. Toss together right before serving.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!