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.
Ingredients
- 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
Directions
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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