Leola
I made this for my Mom and I with regular mayo and sliced panella italian bread (these are what my Mom had already at home) lightly toasted. We didn't have cucumber so I just pickled the purple radish and carrot. The rice vinegar is sweet so we skipped the sugar. We didn't have mint so we skipped it, and used olive oil because we didn't have vegetable oil. My point about all this is that this recipe is versatile and delicious! We had it with steamed organic broccoli and baked sweet potato. Made for a colorful, tasty, healthy plant-based meal.
