Sesame-Sriracha Stuffed Cucumber Cups

This recipe was created by Power Hungry for The Paisley Farm Recipe Challenge.

Category Appetizer
Cuisine Asian-American
Prep 10 mins
Cook 10 mins
Ready-in 20 mins
Yields 2 dozen


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


  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!

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