Yeast Free Vegan Smashed Cucumber Salad with Lemon Tahini Dressing
Smashing cucumbers instead of slicing them is a technique that transforms a humble vegetable into something genuinely exciting — the jagged, cracked surfaces soak up dressing in a way that clean-cut rounds never could. A quick salt-and-drain step pulls out excess moisture so the lemon tahini dressing clings to every craggy piece rather than sliding off into a watery puddle at the bottom of the bowl. That dressing itself is worth making on repeat: creamy tahini, bright fresh lemon juice, a whisper of maple syrup, and earthy cumin come together into something rich and tangy without a drop of anything fermented or processed. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win — every single ingredient is straightforward and whole, with no hidden additives to second-guess. Scallion greens, torn cilantro, and a pinch of red pepper flakes keep the salad feeling fresh and lively, while toasted sesame seeds and an optional drizzle of sesame oil add a nutty, aromatic finish. It comes together quickly and is best served right away, when the cucumbers still have a satisfying snap against the creamy dressing.
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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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