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Sesame Sriracha Stuffed Cucumber Cups {Vegan, Keto, GF}

Sesame sriracha stuffed cucumber cups, filled with an easy, flavor-packed, Asian filling. Vegan, keto and gluten-free, they are perfect for show-off appetizers or healthy snacks.

Sesame Sriracha Stuffed Cucumber Cups lined up on a marble cutting board

Healthy Fresh & Flavorful Snacking: Stuffed Cucumber Cups

Just in the nick of time, I have an appetizer recipe to share that is perfect for any and all New Year’s Eve gatherings!

It’s super-simple, gorgeous, packed with flavors, healthy, and can be made ahead of time, too.

Sounds too good to be true, right?

Good news: it’s not! Check out my Sesame Sriracha Stuffed Cucumber Cups!

Healthy Benefits of Sesame Sriracha Stuffed Cucumber Cups

This is a snack or appetizer that almost everyone, regardless of their diet plan, can (very happily!) eat and and enjoy. It is because they are:

  • Vegan
  • Grain-free
  • Gluten-free
  • Nut-free
  • Low-Carb
  • Keto
  • Paleo
  • Low Calorie

5 Ingredients for Sesame Sriracha Stuffed Cucumber Cups

The easier a fresh and healthy snack or appetizer is to assemble, the better! Even sweeter: when the ingredient list is short. These stuffed cucumber lovelies fit both criteria. The short list  might not sound like much, but this is a case of the sum being far greater than the parts!

Here is what you will need to make the stuffed cups:

  1. English cucumbers
  2. Jarred pickled vegetables (see next section)
  3. Toasted sesame oil (just a touch)
  4. Cilantro
  5. Sriracha (Asian hot sauce)

Toasted sesame seeds can be added as a final flourish, but they are optional.

The Surprise Ingredient in these Asian Cucumber Cups: Giardiniera

italian blend of pickled vegetables

Have you heard of giardiniera? You may have noticed it near the olives and pickle condiments in the supermarket and never given it a second thought. Simply put, it is a Italian pickled vegetables (cauliflower, carrots, bell peppers and celery are the most common vegetables in the mix).

Homemade recipes are preserved in either oil or vinegar; most of what is sold in supermarkets is in the latter (and it’s what I use here).

It may sound like an unusual ingredient for an Asian recipe, but it is perfect. Pickled vegetables are essential eating across Asia, too, so with a few tiny tweaks–a bit of sesame oil, a dash of sriracha, a sprinkle of sesame seeds–the classic Italian mix takes on a new identity.

How to Make the English Cucumber Cups

Begin by making the cucumber cups. You do not have to peel the cucumber; the skin of English cucumbers is tender. Simply cut the cucumbers (I used 2) into approximately 1-inch-wide pieces. I got 12 pieces per cucumber.

Next, use a melon baller or small spoon to scoop out some of the cucumber in each piece, creating cucumber “cups.” Be sure the keep the bottom intact.

Make the Pickle Filling

Next, pulse (or finely chop on a cutting board) 1 cup of the drained pickled vegetables (giardiniera). Use on/off pulses if using a food processor. The aim is finely chopped vegetables, not a puree.

Transfer the chopped salad to a small bowl and stir in the cilantro, sesame oil and sriracha. The combination is so flavorful! You can easily skip the cucumbers and simply serve this as a dip or spread.

green bowl filled with the pickled filling for sesame sriracha cucumber cups

Fill the cucumber cups with the pickled vegetable mixture, mounding slightly. If you like, sprinkle with sesame seeds (I used both black and white seeds).

That’s it! You can serve immediately, or loosely cover and chill for up to 8 hours before serving.

Sesame Sriracha Stuffed Cucumber Cups lined up on a marble cutting board

As good as these are as appetizers, they also make satisfying snacks–perfect for keeping healthy New Year resolutions to eat more vegetables!

Happy New Year everybody!

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  3. 3-Ingredient Almond Flour Vegetable Nuggets {Vegan, Oil-Free}
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  5. 4-Ingredient Vegan Cauliflower Biscuits {Grain-Free, Oil-Free}


Yield: 24 cucumber cups

Sesame-Sriracha Stuffed Cucumber Cups {Vegan, GF}

Sesame-Sriracha Stuffed Cucumber Cups {Vegan, GF}

English cucumber "cups" are filled with a fresh, easy, flavor-packed Asian filling, perfect for show-off appetizers or healthy snacks.

Prep Time 10 minutes
Total Time 10 minutes


  • 2 English cucumbers, ends trimmed, chilled until cold
  • 1 cup drained giardiniera (Italian pickled vegetables)


  • 1/3 cup fresh cilantro leaves, finely chopped
  • 1 and 1/8 teaspoons toasted sesame oil
  • 1 teaspoon sriracha (Asian hot sauce)
  • Optional garnishes: black and/or white sesame seeds


  1. Cut the cucumbers crosswise into 1-inch thick rounds. Using a melon baller or tip of a small spoon, scoop out the middles to create a cup (leaving sides and bottom of slices intact).
  2. In a food processor, pulse the pickled vegetables until finely chopped (not a puree). Transfer to a small bowl and stir in the cilantro, sesame oil and sriracha until combined.
  3. Fill the prepared cucumber cups with the bean mixture, mounding slightly. Sprinkle with sesame seeds, if using. Refrigerate the cups, loosely covered, until ready to serve. Eat!


Storage: Store the stuffed cucumbers in an airtight container in the refrigerator for up to 1 day. The filling can be made ahead and stored in an airtight container for up to 1 week.

Tip: Look for jars of giardiniera in the supermarket where pickles and olives are shelved.

Nutrition Information

Serving Size

1 stuffed cucumber cup

Amount Per Serving Calories 15Total Fat 0.5gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 23mgCarbohydrates 4gFiber 2gSugar 0.7gProtein 0.9g

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