Sunomono (Japanese Cucumber Salad)

2 Like
- 0 / 5

- Salads
Cuisine: Japanese
Difficulty: Easy

Facebook Twitter Google+ LinkedIn Pinterest

Prep Time

15 mins
Serving

5
View

2 249

Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.

Directions

Step 1

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

Step 2

Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat. Refrigerate for at least 1 hour before serving.