Gelatin Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a technique that creates jagged, craggy edges — and those edges are exactly what make this salad so good, because every crack and crevice catches the creamy lemon tahini dressing. A quick salt-and-drain step pulls out excess moisture so the dressing actually clings to the cucumber rather than sliding off into a watery puddle at the bottom of the bowl. The dressing itself comes together in minutes: tahini, fresh lemon juice, a touch of maple syrup, and ground cumin whisk into something nutty, bright, and just a little smoky. Scallion greens, torn cilantro, and red pepper flakes bring freshness and a gentle kick that keeps every bite lively. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing to swap out or second-guess — just whole, plant-based pantry staples doing all the work. Finished with toasted sesame seeds and an optional drizzle of sesame oil, this salad is the kind of thing that disappears fast at the table. Make sure to serve it right away while the cucumbers still have that satisfying snap.
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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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