Spicy 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

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

Ingredients: 1 teaspoon low sodium gluten free tamari 4  teaspoons chopped finely serrano pepper 4  tablespoons chopped mint leaves chopped peanuts for garnish

Ingredients: 1 teaspoon low sodium gluten free tamari 4  teaspoons chopped finely serrano pepper 4  tablespoons chopped mint leaves chopped peanuts for garnish

On mandoline, set the blade at 1/16" and slice cucumber. Alternatively, you could use a large vegetable peeler.

On mandoline, set the blade at 1/16" and slice cucumber. Alternatively, you could use a large vegetable peeler.

Combine brown rice vinegar, mirin, lime juice, coconut palm sugar, and tamari. Set aside.

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. Chop serrano and mint, and add to the vinegar mixture.

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. Chop serrano and mint, and add to the vinegar mixture.

Add sliced cucumber. Put in the fridge for at least an hour so ingredients combine. Garnish with chopped peanuts.

Add sliced cucumber. Put in the fridge for at least an hour so ingredients combine. Garnish with chopped peanuts.

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