High Fructose Corn Syrup Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before dressing them isn't just a fun kitchen move — it creates jagged, craggy surfaces that soak up every drop of dressing instead of letting it slide right off. A quick salt-and-drain step pulls out excess moisture first, so you end up with intensely flavored, perfectly textured bites rather than a watery puddle at the bottom of the bowl. The lemon tahini dressing comes together in minutes with just a whisk — tahini, fresh lemon juice, olive oil, cumin, and a small hit of maple syrup for balance — and it's naturally free of the sweeteners that sneak into so many store-bought dressings and condiments. That single teaspoon of maple syrup is all the sweetness this dish needs, making it easy to keep the whole recipe clean without sacrificing any depth of flavor. Scallion greens, torn cilantro, and red pepper flakes layer in brightness and a gentle heat that keep every forkful interesting. Toasted sesame seeds and an optional drizzle of sesame oil finish things off with a nutty richness that ties the whole bowl together. It's the kind of salad that feels light and vibrant but substantial enough to steal the show at any table.
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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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