Nutmeg Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Cool, crunchy, and loaded with bold flavor, this smashed cucumber salad is the kind of dish that disappears fast at any table. The smashing technique isn't just for show — cracking the cucumbers open creates jagged edges and crevices that soak up every drop of the creamy lemon tahini dressing. Salting and draining the pieces before tossing is the secret move that keeps everything from turning watery, so the dressing actually clings instead of sliding off. The dressing itself is a simple whisk-together situation: tahini, fresh lemon juice, a touch of maple syrup, and ground cumin come together into something rich, bright, and just a little nutty. Scallion greens, torn cilantro, and red pepper flakes layer in freshness and a gentle kick that makes the whole bowl feel alive. Toasted sesame seeds and an optional drizzle of sesame oil finish it off with a satisfying crunch and depth. It's entirely plant-based, completely free of warm spices like nutmeg, and genuinely one of the easiest ways to turn a humble vegetable into something you'll want to make on repeat.
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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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