Spicy Thai Cucumber Salad
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.
- Serves: 4 persons
- ⅓cup rice vinegar
- 1tablespoon granulated sugar
- 1teaspoon sesame oil
- 1large English cucumber, sliced into thin rounds
- ¼medium red onion, thinly sliced
- 1red chile pepper, thinly sliced
- 2½ tablespoons peanuts
- 1pinch sea salt
- ¼cup bean sprouts
- 4lime wedges, for serving
- Reynolds Wrap® Aluminum Foil
- Reynolds® Parchment Paper
Step 1Combine 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 2Add 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 3Preheat oven to 350 degrees F and line a baking sheet with Reynolds® 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 4Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.