- 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
- 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(R) Aluminum Foil and place in fridge for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with Reynolds(R) 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.
05/05/2018
recipepes.com
Spicy Thai Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
