Sesame-Sriracha Stuffed Cucumber Cups
This recipe was created by Power Hungry for The Paisley Farm Recipe Challenge.
2 English cucumbers, ends trimmed, chilled until cold
1 cup drained Paisley Farm Asian Bean Salad
⅓ cup fresh cilantro leaves, finely chopped
1 and ⅛ teaspoons toasted sesame oil
1 teaspoon sriracha (Asian hot sauce)
Optional garnishes: black and/or white sesame seeds
- 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 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.
- 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!