Asian/Southwestern Cucumber Salad
[Serves 4]

You will need:

2 cucumbers
chipotle/ancho paste
rice vinegar
vegan mayonnaise

DIRECTIONS:

Peel two large cucumbers and then slice thinly. Place in bowl.

Salt the cucumbers by shaking salt all over them and then cover the bowl with a dish towel. Set aside for 10-15 minutes.

Fill the sink with cold water and dump the cucumbers into the sink. Rinse them around to get all the salt off. Take them out of the sink and then repeat the process, making sure they are good and rinsed.

Squeeze the cucumbers dry with lots of paper towels, or use a salad spinner to remove excess water.

Once done with all of that, put the cucumbers into a bowl.

In a small, separate bowl, put about 3 tablespoons of nayonnaise (vegan mayo) and mix in about a tablespoon of Mexican chipotle/ancho pepper paste. Mix in about a teaspoon of rice vinegar. Stir well, then pour over the cucumbers, mixing well.

Serve and enjoy.

We have this alongside a tray of spicy avacado sushi rolls and bowls of udon noodles with hoisin sauce. Makes for a good accompaniment to a great dinner.