Carrageenan Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is a technique that transforms a humble vegetable into something genuinely craveable — the jagged, irregular edges soak up dressing in a way that neat slices never could. After a quick drain to pull out excess moisture, every rough-edged piece gets coated in a silky lemon tahini dressing built from just a handful of pantry staples: tahini, fresh lemon juice, olive oil, maple syrup, and cumin. The result is bright, nutty, and just a little spicy from the red pepper flakes, with fresh cilantro and scallion greens adding a clean herbal lift. Carrageenan — a thickener and stabilizer that sneaks into a surprising number of store-bought dressings and dairy alternatives — is simply a non-issue here, since this dressing comes together from scratch with nothing processed or packaged. Every ingredient is exactly what it says it is, which makes this as clean and straightforward as a salad gets. Finished with toasted sesame seeds and an optional drizzle of sesame oil, it's the kind of dish that looks effortlessly impressive on the table and disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!