Spicy Thai Cucumber Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.'}

📊 Nutrition Facts

Per serving (4 servings total)