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 Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 72 Calories

Ingredients

• 1 teaspoon sesame oil
• ⅓ cup rice vinegar
• 1 pinch sea salt
• Reynolds® Parchment Paper
• Reynolds Wrap® Aluminum Foil
• 1 tablespoon granulated sugar
• 1 large English cucumber, sliced into thin rounds
• ¼ medium red onion, thinly sliced
• 1 red chile pepper, thinly sliced
• 2 ½ tablespoons peanuts
• ¼ cup bean sprouts
• 4 lime wedges, for serving

Recipe 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.