Sesame-Sriracha Stuffed Cucumber Cups {Vegan, GF}

  • Author: Camilla
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 dozen 1x


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



  • 2 English cucumbers, ends trimmed, chilled until cold
  • 1 cup drained Paisley Farm Asian Bean Salad
  • 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 bean salad until finely chopped (small pieces of beans should still be distinct). 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.

  • Category: Appetizer, Snack


  • Serving Size: 1 piece
  • Calories: 15
  • Sugar: 0.7 g
  • Sodium: 23 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Fiber: 2 g
  • Protein: 0.9 g
  • Cholesterol: o mg
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