Spicy Thai Cucumber Salad

Spicy Thai Cucumber Salad

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This spacious salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper past a dressing of rice wine vinegar, lime juice and sesame oil. Topped subsequently roasted peanuts and bean sprouts.

The ingredient of Spicy Thai Cucumber Salad

  1. u2153 cup rice vinegar
  2. 1 tablespoon granulated sugar
  3. 1 teaspoon sesame oil
  4. 1 large English cucumber, sliced into thin rounds
  5. u00bc medium red onion, thinly sliced
  6. 1 red chile pepper, thinly sliced
  7. 2u2009u00bd tablespoons peanuts
  8. 1 pinch sea salt
  9. u00bc cup bean sprouts
  10. 4 lime wedges, for serving
  11. Reynolds Wrapu00ae Aluminum Foil
  12. Reynoldsu00ae Parchment Paper

The instruction how to make Spicy Thai Cucumber Salad

  1. swell rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil on top of higher than medium heat. edit heat to simmer for 2 minutes to take over the sugar to dissolve. Leave mix to cool to room temperature.
  2. Add cucumber, onion and chili pepper to a mixing bowl and pour exceeding the cooled vinegar solution. shake up to fusion everything together. Tightly cover bowl in the manner of Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
  3. Preheat oven to 350 degrees F and line a baking sheet once Reynolds® Parchment Paper. Place peanuts roughly speaking baking sheet and season following a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
  4. Remove the cucumber mix from fridge and transfer to serving dish. summit zenith when bean sprouts and roasted peanuts. benefits following lime wedges.

Nutritions of Spicy Thai Cucumber Salad

calories: 72.1 calories
carbohydrateContent: 8.4 g
cholesterolContent:
fatContent: 3.9 g
fiberContent: 1.8 g
proteinContent: 2.6 g
saturatedFatContent: 0.5 g
servingSize:
sodiumContent: 124.1 mg
sugarContent: 5.4 g
transFatContent:
unsaturatedFatContent:

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