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COOKING WITH GALA

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SUNOMONO - 3 Options

2 large cucumbers, thinly sliced on the diagonal
4 onions, peeled and thinly sliced lengthwise
2 tbsp salt
cup rice wine vinegar
cup sugar if vinegar is unsweetened

Combine the cucumbers and onions in a colander and toss with salt. Let marinate and lightly pickle for 2 hours. Rinse the cucumbers and onions, drain and place in bowl. Add the vinegar and sugar, toss and chill until ready to serve. Note: Accent with dill weed, yellow mustard seeds or sesame seeds. Serves 8

Alternate #1:

Use 2 cucumbers with c seasoned rice vinegar and lb. Bay shrimp.
Serve with egg sauce made from yolks of three hard cooked eggs mashed with 1 tbsp sugar and 2- tbsp rice vinegar.

Alternate #2:

6 oz. Baby shrimp, cup rice wine vinegar, 1 tbsp sesame oil, c sugar, 2 tsp salt, 1 thinly sliced cucumber, and 3 diagonally sliced celery stalks and 2 minced green onions.