Spicy Asian Cucumber Salad

🧂 Ingredients

• 2  English cucumber

  (4 cups after slicing)
• 4  tablespoons brown rice vinegar
• 2 tablespoons mirin
• 4  tablespoons lime juice
• 4 teaspoons coconut palm sugar
• 1 teaspoon low sodium gluten free tamari
• 4  teaspoons chopped finely serrano pepper
• 4  tablespoons chopped mint leaves
• chopped peanuts for garnish

Instructions

• 1 On mandoline, set the blade at 1/16" and slice cucumber. Alternatively, you
  could use a large vegetable peeler.
• 2 Combine brown rice vinegar, mirin, lime juice, coconut palm sugar, and tamari.
  Set aside. The sugar will dissolve after awhile, but if you are in a hurry, you
  can put the mixture in the microwave and heat it for 10 seconds.
• 3 Chop serrano and mint, and add to the vinegar mixture. Add sliced cucumber.
• 4 Put in the fridge for at least an hour so ingredients combine. Garnish with
  chopped peanuts.

Nutrition Info