Paraben Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers before salting them is a technique that genuinely changes the texture — the jagged, cracked surfaces soak up dressing in a way that neat slices never could. Once the excess water drains away, every rough-edged piece clings to that creamy lemon tahini dressing, which comes together from just a handful of whole, recognizable pantry staples. The dressing itself is bright and nutty, balanced by fresh lemon juice, a touch of maple syrup, and warm cumin, with no emulsifiers, preservatives, or synthetic additives anywhere in sight. That matters a lot when you're trying to avoid the kinds of hidden chemical compounds that sneak into bottled dressings and store-bought sauces. Fresh cilantro, scallion greens, and a scatter of toasted sesame seeds finish the bowl with color and crunch that make it feel genuinely restaurant-worthy. Everything here is clean, plant-based, and made from ingredients you can actually read on a label — which is exactly the kind of cooking that takes the guesswork out of eating well. Serve it right away so the cucumbers stay crisp and the dressing stays glossy.
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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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