Emulsifier Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is a technique that genuinely transforms the texture — the jagged, cracked surfaces soak up dressing in a way that neat slices never could. After a quick drain and pat-dry, every rough-edged piece is primed to hold onto the creamy lemon tahini without turning watery or limp. That dressing comes together from just tahini, fresh lemon juice, olive oil, maple syrup, and cumin — no store-bought emulsified sauces, no lecithin-laden condiments, nothing that requires a label check. The fat and liquid bind naturally through whisking, which is exactly what makes this approach so clean and straightforward. Scallion greens, torn cilantro, and a pinch of red pepper flakes layer in brightness and a gentle kick, while toasted sesame seeds finish the whole thing with a satisfying crunch. It's the kind of salad that looks effortless on the table but tastes like you actually thought about it. Serve it immediately so the cucumbers stay crisp and the dressing stays right where it belongs.
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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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