Caffeine Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple until you taste the result — the rough, jagged edges soak up dressing in a way that neat slices never could. After a quick drain in the colander, the pieces stay crisp and the lemon tahini dressing clings to every craggy surface instead of sliding off into a watery puddle at the bottom of the bowl. That dressing itself is worth making on repeat: creamy tahini, bright lemon juice, a whisper of maple syrup, and ground cumin come together into something nutty, tangy, and just a little smoky. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep the whole thing feeling fresh and lively. A finish of toasted sesame seeds adds crunch and a gentle nuttiness that ties every element together. Every single ingredient here is naturally free of caffeine, so there's nothing to second-guess or swap out — just straightforward, plant-based cooking that happens to be completely clean. This one is best served the moment it's dressed, while the cucumbers are still cold and the herbs are bright.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb persian cucumbers (about 8–10 small)
- ¾ tsp kosher salt, divided
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes
For the dressing
- ¼ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp extra-virgin olive oil
- 1 tbsp water, plus more as needed
- 1 tsp maple syrup
- ½ tsp ground cumin
- ¼ tsp kosher salt
For serving
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil (optional)
Instructions
- 1
Trim the ends off the cucumbers. Place them on a cutting board and smash each one firmly with the flat side of a chef's knife or the bottom of a heavy mug until the skin cracks and the flesh splits open. Tear or cut the smashed cucumbers into rough 1- to 1½-inch pieces and transfer to a colander set over the sink.
- 2
Toss the cucumber pieces with ½ tsp of the kosher salt and let them drain in the colander for 10 minutes, then pat dry with paper towels. This draws out excess water so the dressing clings rather than pools.
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