Thai-Style Cucumber Salad with Pepitas
A refreshing, crunchy side with a bright citrus reduction
Why This Recipe Works
Reducing the vinegar creates a punchy concentrate that clings to the vegetables without making the salad watery. This bright, acidic side is the perfect counterpoint to rich curries or grilled proteins.
Instructions
Spread the cucumber slices in an even layer on paper towel–lined baking sheets and refrigerate while you prepare the dressing to draw out excess moisture.
Simmer the vinegar in a small saucepan over medium-low heat until it has reduced to about 2 tablespoons, which should take 4 to 6 minutes. Transfer the reduction to a large bowl and let it cool completely to room temperature, about 10 minutes.
Whisk the lime zest, lime juice, jalapeño, oil, sugar, and salt into the bowl with the cooled vinegar reduction until the dressing is emulsified.
Add the chilled cucumbers and cilantro to the dressing just before serving and toss gently to coat. Let the salad sit for 5 minutes for the flavors to develop, then toss one final time, sprinkle with pepitas, and serve immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
