Coconut Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before dressing them isn't just a fun kitchen move — it creates jagged, craggy surfaces that soak up every drop of dressing instead of letting it slide right off. A quick salting and draining step pulls out the excess moisture first, so you end up with crisp, concentrated cucumber flavor rather than a watery puddle at the bottom of the bowl. The lemon tahini dressing comes together in minutes: bright citrus, nutty sesame paste, a whisper of maple syrup, and warm cumin make it creamy without a drop of dairy or anything derived from coconut. That matters more than it sounds — plenty of vegan dressings lean on coconut aminos or coconut-based creamers, but this one gets its richness entirely from tahini and olive oil. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep the whole thing fresh and a little feisty. Toasted sesame seeds on top add a satisfying crunch that makes every bite feel finished. It's the kind of salad that disappears fast, so you might want to double the batch.
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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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