Honey Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before dressing them isn't just a fun kitchen moment — it creates jagged, craggy surfaces that soak up every drop of dressing instead of letting it slide right off. The salting and draining step is the other secret weapon here, pulling out excess moisture so the final bowl stays bright and punchy rather than watery. The lemon tahini dressing comes together in minutes with pantry staples: tahini, fresh lemon juice, olive oil, a touch of maple syrup for balance, and a whisper of cumin that ties everything together. Many store-bought dressings and bottled sauces sneak in honey as a sweetener, but maple syrup does the same job beautifully here without any animal-derived ingredients. Fresh cilantro, scallion greens, and red pepper flakes layer in herby brightness and a gentle kick that make this feel like so much more than a simple side salad. Toasted sesame seeds and an optional drizzle of sesame oil finish the whole thing off with a nutty, aromatic crunch. It's the kind of dish that disappears fast — serve it immediately 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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