Turmeric 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 dressing them keeps everything crisp rather than watery, so the texture stays satisfying all the way to the last bite. The dressing itself is silky and tangy, built from tahini, fresh lemon juice, a touch of maple syrup, and cumin — no turmeric in sight, which makes it a genuinely safe pick for anyone avoiding that spice without having to second-guess a single ingredient. Scallion greens, torn cilantro, and a pinch of 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. It comes together in one bowl with minimal prep, and it's fully plant-based without feeling like it's missing anything. This is the kind of salad that makes you rethink what a side dish can be.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!