Spicy Thai Cucumber Salad
Description
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.
Ingredients
•
1/3 cup rice vinegar
•
1 tablespoon granulated sugar
•
1 teaspoon sesame oil
•
1 large English cucumber, sliced into thin rounds
•
1/4 medium red onion, thinly sliced
•
1 red chile pepper, thinly sliced
•
2 1/2 tablespoons peanuts
•
1 pinch sea salt
•
1/4 cup bean sprouts
•
4 lime wedges, for serving
•
Reynolds Wrap® Aluminum Foil
•
Reynolds® Parchment Paper
Directions
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.
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.
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.
4
Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.