For an extra layer of flavor, try adding a small amount of grated ginger to the dressing. If you prefer a milder salad, remove the seeds from the chili pepper before slicing. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers may lose some of their crispness.
Spicy Thai Cucumber Salad
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS3
Experience the vibrant flavors of Thailand with this refreshing and zesty cucumber salad. Crisp cucumber slices mingle with the sharp bite of red onion and a fiery touch of chili, all brought together by a tangy rice wine vinaigrette. Finished with crunchy roasted peanuts and delicate bean sprouts, it's a symphony of textures and tastes that will awaken your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium124 mg
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Sugar5 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small saucepan, combine the rice vinegar, sugar, and sesame oil. Bring to a boil over medium heat, then reduce to a simmer and cook for 2 minutes, stirring until the sugar is completely dissolved. (2 minutes)
02
StepRemove from heat and allow the mixture to cool to room temperature. (15 minutes)
03
StepIn a mixing bowl, combine the sliced cucumber, red onion, and chili pepper. Pour the cooled vinegar dressing over the vegetables and stir gently to coat. (5 minutes)
04
StepTightly cover the bowl with Reynolds Wrap® Aluminum Foil and refrigerate for 30 minutes to allow the flavors to meld. (30 minutes)
05
StepPreheat oven to 350 degrees F (175 degrees C) and line a baking sheet with Reynolds® Parchment Paper. (5 minutes)
06
StepSpread the peanuts in a single layer on the prepared baking sheet and season with a generous pinch of sea salt. (2 minutes)
07
StepRoast the peanuts for 30 minutes, rotating the pan halfway through, until golden brown and fragrant. (30 minutes)
08
StepRemove the cucumber salad from the refrigerator and transfer to a serving dish. (2 minutes)
09
StepTop with fresh bean sprouts and the roasted peanuts. Serve immediately with lime wedges on the side for squeezing over the salad. (3 minutes)
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