SPICY THAI CUCUMBER SALAD
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. Topped with roasted peanuts and bean sprouts.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 124.1 mg, Sugar 5.4 g
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