Mushroom Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and loaded with bright flavor, this smashed cucumber salad is the kind of dish that disappears fast at the table. The smashing technique is the real secret here — cracking the cucumbers open creates jagged edges and crevices that soak up every drop of the creamy lemon tahini dressing instead of letting it slide right off. Salting and draining the pieces before tossing everything together keeps the texture snappy rather than watery, which makes a bigger difference than you'd expect. The dressing itself comes together in minutes with tahini, fresh lemon juice, a touch of maple syrup, and ground cumin — earthy, tangy, and just a little rich without being heavy. Scallion greens, torn cilantro, and red pepper flakes layer in freshness and a gentle kick, while toasted sesame seeds and a drizzle of sesame oil finish it off with nutty depth. This is completely plant-based and naturally free of any fungi-derived ingredients, so there's nothing to swap or second-guess — just clean, vibrant produce and pantry staples. It's the kind of salad that makes you rethink what a side dish can be.
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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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