Cinnamon Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and loaded with bold flavor, this smashed cucumber salad is the kind of dish that disappears fast at the table. The smashing technique is the real secret here — cracking the cucumbers open creates jagged edges and crevices that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. Salting and draining the pieces before dressing them keeps everything bright and crisp rather than watery, which makes a noticeable difference in the final texture. The dressing itself is a silky blend of tahini, fresh lemon juice, a touch of maple syrup, and ground cumin — warming and nutty without leaning on any spice that could be a problem for those avoiding cinnamon. Scallion greens, torn cilantro, and a pinch of red pepper flakes round out the flavor with freshness and just enough heat. A finish of toasted sesame seeds adds a satisfying crunch that ties the whole bowl together. It's entirely plant-based, comes together with pantry staples, and works beautifully as a light lunch or a vibrant side alongside almost anything.
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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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