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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
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® 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.