Spicy Thai Cucumber Salad Recipe

Name: Spicy Thai Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) Aluminum Foil; Reynolds(R) Parchment Paper

Servings: persons

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(R) Aluminum Foil
Reynolds(R) Parchment Paper

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(R) Aluminum Foil and place in fridge for 30 minutes.
3
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.
4
Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup rice vinegar, 1 tablespoon granulated sugar, 1 teaspoon sesame oil, 1 large English cucumber, sliced into thin rounds, and more.

Yes, Spicy Thai Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Thai Cucumber Salad

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