Eggless Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a small step that makes a huge difference — the jagged, cracked edges soak up dressing in a way that clean cuts never could. A quick salt-and-drain in the colander pulls out excess moisture so the lemon tahini dressing clings to every craggy piece instead of turning watery at the bottom of the bowl. That dressing itself is the real star: creamy tahini, bright lemon juice, a whisper of maple syrup, and ground cumin come together into something rich and nutty with just enough warmth. Scallion greens, torn cilantro, and red pepper flakes keep the whole thing feeling fresh and a little lively. Because every ingredient here is naturally plant-based, there's no need to swap or substitute anything — it's completely free of animal products without any compromise on flavor or texture. Toasted sesame seeds and a drizzle of sesame oil at the end add a toasty finish that makes it feel genuinely restaurant-worthy. Pull this together when you need something fast, vibrant, and impressive enough to put on the table for guests.
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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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