Sesame-Sriracha Stuffed Cucumber Cups {Vegan, GF}

5 from 2 votes

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 Time10

Total Time10

Cuisine: Asian

Keyword: appetizer, Asian, cucumbers, keto, low-calorie, low-carb, paleo, pickled vegetables, vegan, vegan stuffed cucumber cups, vegetable snack

Servings: cucumber cups

Author: Camilla

Ingredients

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

drained

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

Instructions

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).
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.
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!

Notes

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