Cucumber seaweed salad (Sunomono) from 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Badass Flavors in Authentic Recipes (page 129) by Jet Tila

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on August 05, 2021

    Pinch of Salt is correct that this recipe is messed up - I went with the photo rather than the recipe and went for diakon not diakon sprouts. regular cucumber rather than English cucumber ... but this does make a great salad.

  • PinchOfSalt on June 09, 2021

    Metric conversions in this recipe should be ignored. For example, one correctly converts one cup to 240 ml. while another converts three cups to 705 ml instead of 720. The worst problem I encountered was with the purported weight of the dried seaweed. Sadly I measured my wakame by weight and ended up with an overwhelming amount in proportion to the cucumber after it had been rehydrated. (I did use a nice long English cucumber, so this was not a matter of using a regular cucumber instead of a much larger English one.) Aside from the metric issues, the amount of dressing in this recipe is also far more than needed. Half as much was more than sufficient. The photo in the book shows slices of daikon in the salad instead of daikon sprouts. All of these issues aside, the salad, once assembled, was tasty. (I used the large quantity of extra wakame to make my own wakame salad.)

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