Name: Spicy Thai Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Rice vinegar - ⅓ cup; Granulated sugar - 1 tablespoon; Sesame oil - 1 teaspoon; English cucumber, sliced into thin rounds - 1 large; Red onion, thinly sliced - ¼ medium; Red chile pepper, thinly sliced - 1; Peanuts - 2 ½ tablespoons; Sea salt - 1 pinch; Bean sprouts - ¼ cup; Lime wedges, for serving - 4; Reynolds Wrap® Aluminum Foil - 4; Reynolds® Parchment Paper - 4

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Thai Cucumber Salad

1. Rice vinegar - ⅓ cup

2. Granulated sugar - 1 tablespoon

3. Sesame oil - 1 teaspoon

4. English cucumber, sliced into thin rounds - 1 large

5. Red onion, thinly sliced - ¼ medium

6. Red chile pepper, thinly sliced - 1

7. Peanuts - 2 ½ tablespoons

8. Sea salt - 1 pinch

9. Bean sprouts - ¼ cup

10. Lime wedges, for serving - 4

11. Reynolds Wrap® Aluminum Foil - 4

12. Reynolds® Parchment Paper - 4

How to cook deliciously - Spicy Thai Cucumber Salad

1. Stage

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. Stage

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. Stage

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. Stage

Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.