Spicy Thai Cucumber Salad Recipe: A Refreshing Delight

Name: Spicy Thai Cucumber Salad Recipe: A Refreshing Delight
Total time: 1 hr
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

This Spicy Thai Cucumber Salad recipe from The Chef Dan combines fresh ingredients like thinly sliced cucumber, red onion, and chili pepper with a tangy dressing of rice wine vinegar, lime juice, and sesame oil. Finished with crunchy roasted peanuts and crisp bean sprouts, it's a perfect side dish!

Total time1 hr
Prep time30 mins
Cook time30 mins
Yield4 servings, 4

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Servings

Instructions

In a small saucepan, mix rice vinegar, sugar, and sesame oil. Bring to a boil over medium heat, then reduce to a simmer for 2 minutes until the sugar dissolves. Allow the mixture to cool completely to room temperature.
Place cucumber, onion, and chili pepper in a mixing bowl. Pour the cooled vinegar solution over the vegetables and stir well to combine. Cover the bowl tightly with Reynolds Wrap® Aluminum Foil and refrigerate for 30 minutes to allow flavors to meld.
Preheat your oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper. Spread the peanuts on the baking sheet and season generously with salt. Roast for 30 minutes, rotating the pan halfway through for even roasting.
Take the cucumber mixture from the refrigerator and transfer it to a serving dish. Garnish with bean sprouts and roasted peanuts. Serve immediately with lime wedges for an extra zing.

Nutrition

Calories: 72 kcal
Fat Content: 4 g
Fiber Content: 2 g
Sugar Content: 5 g
Sodium Content: 124 mg
Protein Content: 3 g
Carbohydrate Content: 8 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g