Courtesy of The 30 Minute Vegan’s Taste Of The East cookbook.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chef and author Mark Reinfeld.

Cucumber Salad with Peanuts and Chili

Serves 6

• 2 large cucumbers, peeled

• 2 tablespoons rice vinegar or freshly squeezed lime juice

• 1 teaspoon agave nectar or sweetener of choice

• 1 tablespoon mirin

• 1 tablespoon red chile pepper, seeded and diced or 1/2 teaspoon crushed red pepper flakes

• 1/4 cup roasted peanuts, chopped

• 1 tablespoon minced fresh cilantro

• 1 teaspoon minced fresh mint

• 1/2 teaspoon sea salt

Instructions

1. Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into 1/4-inch slices.

2. Add the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge until ready to serve.

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Cucumber Salad with Peanuts and Chili – A free recipe from The 30 Minute Vegan’s Taste Of The East Cookbook by Mark Reinfeld.

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