Fructose Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers rather than slicing them is a simple technique that creates jagged, craggy surfaces — and those rough edges are exactly what make every bite so satisfying, soaking up the creamy lemon tahini dressing instead of letting it slide right off. The dressing itself comes together in minutes, built on well-stirred tahini, fresh lemon juice, a touch of olive oil, and just a small amount of maple syrup to round out the tang without leaning heavily on high-fructose ingredients. A quick salting and draining step pulls excess moisture from the cucumbers first, so the finished salad stays bright and punchy rather than watery. Scallion greens, fresh cilantro, and a pinch of red pepper flakes layer in color and a gentle heat that keeps things lively. Toasted sesame seeds and an optional drizzle of sesame oil finish the dish with a nutty depth that feels far more restaurant-worthy than the effort involved. This is the kind of salad that disappears fast — cool, creamy, a little spicy, and genuinely refreshing in a way that makes it hard to stop going back for more.
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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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