Fish Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is the kind of technique that sounds almost too simple until you taste the result — the jagged, cracked edges soak up dressing in a way that neat slices never could. After a quick drain in the colander, the pieces stay crisp and the lemon tahini dressing clings to every craggy surface instead of sliding off into a watery puddle at the bottom of the bowl. That dressing itself is worth making on repeat: tahini, fresh lemon juice, a touch of maple syrup, and ground cumin come together into something nutty, bright, and just a little smoky. Scallion greens, torn cilantro, and red pepper flakes layer in freshness and a gentle kick that keeps each bite interesting. A finish of toasted sesame seeds adds crunch and a subtle nuttiness that ties the whole thing together beautifully. Every single ingredient here is plant-based and entirely free of seafood or fish-derived additions — no hidden anchovy paste, no fish sauce lurking in the dressing — so you can serve it confidently to anyone at the table. This is the kind of salad that disappears fast, so you might want to double it.
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!