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Spicy Thai Cucumber Salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Dan Seidman's zesty cucumber salad features crisp cucumber, spicy red onion, and chili pepper tossed in a refreshing mix of rice wine vinegar, lime juice, and sesame oil.
Ingredients:
  • 0.33333334326744 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 large English cucumber, sliced into thin rounds
  • 0.25 medium red onion, thinly sliced
  • 1 red chile pepper, thinly sliced
  • 2.5 tablespoons peanuts
  • 1 pinch sea salt
  • 0.25 cup bean sprouts
  • 4 lime wedges, for serving
  • Reynolds Wrap® Aluminum Foil
  • Reynolds® Parchment Paper
Instructions:
  • In a small saucepan, let the rice vinegar, sugar, and sesame oil come to a boil over medium heat. Simmer for 2 minutes until the sugar dissolves. Allow the mixture to cool to room temperature.
  • Combine cucumber, onion, and chili pepper in a mixing bowl. Pour the cooled vinegar solution over the mixture and stir well to combine. Cover the bowl tightly with Reynolds Wrap® Aluminum Foil and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Spread peanuts on the prepared sheet, sprinkle with a generous pinch of salt, and roast for 30 minutes, rotating the pan halfway through.
  • Take the chilled cucumber mixture out of the refrigerator and place it in a serving dish. Sprinkle with bean sprouts and roasted peanuts. Serve with lime wedges.

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