Vegan Tasty

My wife and I love cucumber salad. Many of the different ethnic restaurants we go to serve this dish. The original recipe was from Taste of the East. I made a few changes with the salad ingredients to add a bit more flavor and color. You can change this recipe in many ways. The ingredients in the salad, dressing and the garnish can all be improvised on. Play with different colors and flavors. The combinations are endless.

• 2 medium cucumbers or 1 large english cucumber, sliced thin
• 1 red bell pepper, sliced very thin lengthwise
• 1 yellow bell pepper,sliced very thin lengthwise
• 2 stalks of celery, sliced very thin
• 1 tablespoon fresh cilantro, minced
• 1 teaspoon fresh mint, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• Fresh ground pepper to taste

• 2 tablespoons rice vinegar
• 1 teaspoon agave nectar
• 1 tablespoon mirin

• 1/4 to 1/3 cup roasted peanuts, crushed

• Add the salad ingredients to a bowl and mix together until well blended.
• Place the rice vinegar, agave nectar and mirin in a small bowl and whisk together.
• Mix salad and the dressing together.
• Garnish with crushed roasted peanuts.

You can serve this dish immediately, or store in the refrigerator. Enjoy!