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Spicy Thai Cucumber Salad

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Soups & Salads

This fresh salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper with a dressing of rice wine vinegar, lime juice and sesame oil. Topped with roasted peanuts and bean sprouts.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cover your salad with Reynolds Wrap®Aluminum Foil to ensure flavors and ingredients blend together.


  • 1/3 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 large English cucumber, sliced into thin rounds
  • 1/4 medium red onion, thinly sliced
  • 1 red chili pepper, thinly sliced
  • 2 1/2 tablespoons peanuts
  • 1 pinch sea salt
  • 1/4 cup bean sprouts
  • 4 lime wedges, for serving
  • Reynolds Wrap® Aluminum Foil
  • Reynolds Kitchens® Parchment Paper


Step 1

Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.

Step 2

Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.

Step 3

Preheat oven to 350 degrees F and line a baking sheet with Reynolds Kitchens® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.

Step 4

Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

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