Introduction: Ready for a Fresh, Crunchy Vegetarian Treat?
Craving a light, vibrant dish that’s perfect for a quick meal or appetizer? These Butter-Baked Cucumber Tostadas are your ideal choice! Featuring tender, butter-roasted Persian cucumbers, a zesty red cabbage coleslaw, and a spicy sriracha-mayonnaise drizzle, these tostadas deliver a delightful mix of textures and flavors. The cilantro and lime wedges add a fresh finish, making them perfect for summer gatherings, taco nights, or a healthy snack. Inspired by your love for veggie-forward dishes like Poblano and Mushroom Tacos and Chickpea and Vegetable Coconut Curry, this recipe is naturally vegetarian and adaptable for low-carb and gluten-free diets with simple swaps. Ready to bake and build a batch of crispy tostadas? Let’s dive into this delicious recipe!
Overview: Why Butter-Baked Cucumber Tostadas are a Must-Try
These Butter-Baked Cucumber Tostadas combine the unique twist of roasted cucumbers with a crunchy corn tortilla base, topped with a tangy red cabbage coleslaw and a spicy mayo drizzle. The buttery roasting process transforms cucumbers into a tender, flavorful topping, while the coleslaw adds vibrant crunch. What makes them special? They’re vegetarian, quick to assemble after baking, and naturally gluten-free with corn tortillas, with easy adjustments for keto diets, offering a fresh, flavorful dish that’s both innovative and satisfying.
- Time Requirement: About 1 hour total (15 minutes prep, 45–50 minutes baking).
- Difficulty Level: Easy! Perfect for beginners or casual meals.
- Why It’s Special: It’s a vegetarian, gluten-free dish with unique roasted cucumbers, adaptable for low-carb diets.
These tostadas are a fresh, crowd-pleasing treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make these Butter-Baked Cucumber Tostadas. Each ingredient adds to the crunchy, zesty, and creamy magic.
Red Cabbage Coleslaw
- Red Cabbage (½ head, shredded): Provides vibrant color and crunch.
- Green Onions (1 bunch, thinly sliced): Add mild, fresh onion flavor.
- Cilantro Leaves (½ cup): Bring herbaceous brightness.
- Lime Juice (from 2 limes): Adds tangy, zesty flavor.
- Apple Cider Vinegar (1 Tbsp): Enhances tanginess in the dressing.
- Sugar (1 Tbsp): Balances acidity (use erythritol for keto).
- Kosher Salt (to taste): Seasons the coleslaw.
- Black Pepper (to taste): Adds subtle heat.
Tostadas
- Persian Cucumbers (6, halved lengthwise): Deliver tender, buttery roasted flavor.
- Unsalted Butter (3 Tbsp, melted): Adds richness for roasting.
- Shallot (1, thinly sliced): Provides sweet, aromatic depth.
- Kosher Salt (to taste): Seasons the cucumbers.
- Black Pepper (to taste): Enhances flavor.
- Mayonnaise (⅓ cup): Forms the creamy base for the spicy sauce.
- Sriracha (2 Tbsp): Adds a spicy kick.
- Smoked Paprika (½ tsp): Brings smoky depth to the sauce.
- Small Corn Tortillas (6, or store-bought tostadas): Create a crunchy base (use low-carb tortillas for keto).
- Cilantro and Lime Wedges (for serving): Add fresh garnish and zesty finish.
Substitutions and Variations
- Cabbage: Swap with green cabbage or shredded carrots for different crunch.
- Green Onions: Replace with chives or red onion for a similar flavor.
- Cilantro: Use parsley or basil for a different herbaceous note.
- Sugar: Substitute with erythritol or monk fruit sweetener for keto/low-carb.
- Cucumbers: Use zucchini or eggplant slices for a different roasted veggie.
- Mayonnaise: Swap with Greek yogurt (non-vegan) or vegan mayo for dietary needs.
- Corn Tortillas: Use low-carb tortillas, lettuce wraps, or keto tostada shells for low-carb (~4–5g net carbs per serving).
- Sriracha: Adjust to taste or use hot sauce or chili paste for spice.
- Add-Ins: Include avocado slices, radishes, or pickled jalapeños for extra flavor.
- Keto Adjustment: Use erythritol, low-carb tortillas or lettuce wraps, and reduce cabbage to ¼ head.
- Vegan Version: Already vegan with vegan mayo; ensure tortillas are vegan-friendly.
- Spicy Version: Increase sriracha to 3 Tbsp or add ½ tsp cayenne to the sauce.
Step-by-Step Instructions
Making these Butter-Baked Cucumber Tostadas is straightforward, with a roasting process for the cucumbers and a quick assembly for the tostadas. Follow these steps for a perfect dish every time.
Step 1: Prepare the Oven
- Preheat the oven to 375°F.
Tip: Ensure the oven is fully preheated for even roasting of cucumbers.
Step 2: Make the Red Cabbage Coleslaw
- In a large bowl, toss together ½ head shredded red cabbage, 1 bunch thinly sliced green onions, and ½ cup cilantro leaves.
- In another large bowl, whisk together the juice of 2 limes, 1 Tbsp apple cider vinegar, and 1 Tbsp sugar. Season with kosher salt and black pepper to taste.
- Stir the dressing into the cabbage mixture. Let sit for 15–20 minutes, tossing occasionally, to soften and meld flavors.
Tip: Shred cabbage finely for better texture; let coleslaw sit to absorb dressing fully.
Step 3: Roast the Cucumbers
- Arrange 6 Persian cucumbers (halved lengthwise) in a medium baking dish.
- Brush with 3 Tbsp melted unsalted butter and top with 1 thinly sliced shallot.
- Season with kosher salt and black pepper.
- Bake for 45–50 minutes, tossing occasionally, until cucumbers are tender.
Tip: Toss cucumbers halfway through baking for even roasting; check tenderness with a fork.
Step 4: Make the Spicy Mayonnaise
- In a small bowl, combine ⅓ cup mayonnaise, 2 Tbsp sriracha, and ½ tsp smoked paprika. Stir until smooth.
Tip: Adjust sriracha to taste for desired spice level; store extra sauce in the fridge for up to 5 days.
Step 5: Prepare the Tostadas
- If using corn tortillas, toast 6 small corn tortillas in a dry skillet over medium heat for 1–2 minutes per side until crispy, or bake at 375°F for 8–10 minutes. If using store-bought tostadas, skip this step.
Tip: Watch tortillas closely to avoid burning; store-bought tostadas save time but check for gluten-free if needed.
Step 6: Assemble and Serve
- Top each tostada with roasted cucumbers, a spoonful of red cabbage coleslaw, and a drizzle of spicy mayonnaise.
- Garnish with cilantro leaves and serve with lime wedges on the side.
Tip: Assemble just before serving to keep tostadas crispy; squeeze lime wedges over tostadas for extra zest.
Assembly: Building the Perfect Butter-Baked Cucumber Tostadas
Making these Butter-Baked Cucumber Tostadas is all about creating a vibrant, crunchy dish with a balance of textures and flavors. Here’s how to make them perfect:
- Marinate Coleslaw: Let the coleslaw sit to soften and absorb flavors.
- Roast Cucumbers Tender: Bake until soft but not mushy for a unique topping.
- Toast Tostadas Crisp: Ensure a crunchy base to hold toppings.
- Layer Thoughtfully: Add cucumbers, coleslaw, and sauce for balanced bites.
Presentation Tips:
- Serve on a platter with lime wedges and extra cilantro for a colorful presentation.
- Pair with a keto-friendly side like a cucumber-avocado salad or grilled zucchini for a complete meal.
- Garnish with extra sriracha, pickled onions, or crumbled feta (non-vegan) for a polished look.
Storage and Make-Ahead Tips
These tostadas are best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep them fresh:
- Storing Leftovers:
- Store coleslaw, roasted cucumbers, and spicy mayonnaise separately in airtight containers in the refrigerator for up to 3 days.
- Store tostadas at room temperature in a sealed bag for up to 2 days to maintain crispness.
- Avoid freezing, as cucumbers and coleslaw lose texture.
- Reheating:
- Reheat cucumbers in an oven at 350°F for 5–7 minutes or in a skillet over medium heat for 3–4 minutes.
- Do not reheat coleslaw or mayonnaise; serve cold or at room temperature.
- Re-toast tortillas in a skillet for 30 seconds per side if needed.
- Make-Ahead Tips:
- Prep coleslaw and spicy mayonnaise up to 2 days ahead; store in the fridge.
- Roast cucumbers up to 1 day ahead; reheat gently before assembling.
- Assemble tostadas just before serving to prevent sogginess.
Tip: Add garnishes fresh after reheating to restore vibrancy.
Recipe Variations
These Butter-Baked Cucumber Tostadas are versatile, drawing on your love for vibrant, veggie-forward dishes like Chickpea and Vegetable Coconut Curry and Poblano and Mushroom Tacos. Here are some fun ideas:
- Keto Cucumber Tostadas: Use low-carb tostada shells or lettuce wraps, reduce cabbage to ¼ head, and use erythritol instead of sugar (~4g net carbs per serving).
- Gluten-Free Version: Use certified gluten-free corn tortillas or tostadas; ensure all ingredients are gluten-free.
- Vegan Version: Already vegan with vegan mayo; confirm tortillas are vegan-friendly.
- Spicy Tostadas: Increase sriracha to 3 Tbsp or add a sliced jalapeño to the coleslaw.
- Mediterranean Twist: Add crumbled feta (non-vegan) or olives and swap sriracha for harissa in the sauce.
Tip: Serve with a side of keto-friendly guacamole or a sprinkle of chili flakes for extra flair.
Conclusion: A Fresh, Crunchy Treat to Love
Butter-Baked Cucumber Tostadas are the perfect way to enjoy a light, flavorful meal that’s both innovative and satisfying. With their tender roasted cucumbers, crunchy coleslaw, and spicy mayo drizzle, these tostadas are as delightful as they are unique. Perfect for summer gatherings, taco nights, or a healthy snack, they’re sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crunchy, zesty bite. What’s your favorite way to enjoy these cucumber tostadas? Share your ideas in the comments and let us know how they turned out!
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Butter-Baked Cucumber Tostadas
Description
Craving a light, vibrant dish that’s perfect for a quick meal or appetizer? These Butter-Baked Cucumber Tostadas are your ideal choice! Featuring tender, butter-roasted Persian cucumbers, a zesty red cabbage coleslaw, and a spicy sriracha-mayonnaise drizzle, these tostadas deliver a delightful mix of textures and flavors
Ingredients
Here’s what you need to make these Butter-Baked Cucumber Tostadas. Each ingredient adds to the crunchy, zesty, and creamy magic.
Red Cabbage Coleslaw
- Red Cabbage (½ head, shredded): Provides vibrant color and crunch.
- Green Onions (1 bunch, thinly sliced): Add mild, fresh onion flavor.
- Cilantro Leaves (½ cup): Bring herbaceous brightness.
- Lime Juice (from 2 limes): Adds tangy, zesty flavor.
- Apple Cider Vinegar (1 Tbsp): Enhances tanginess in the dressing.
- Sugar (1 Tbsp): Balances acidity (use erythritol for keto).
- Kosher Salt (to taste): Seasons the coleslaw.
- Black Pepper (to taste): Adds subtle heat.
Tostadas
- Persian Cucumbers (6, halved lengthwise): Deliver tender, buttery roasted flavor.
- Unsalted Butter (3 Tbsp, melted): Adds richness for roasting.
- Shallot (1, thinly sliced): Provides sweet, aromatic depth.
- Kosher Salt (to taste): Seasons the cucumbers.
- Black Pepper (to taste): Enhances flavor.
- Mayonnaise (⅓ cup): Forms the creamy base for the spicy sauce.
- Sriracha (2 Tbsp): Adds a spicy kick.
- Smoked Paprika (½ tsp): Brings smoky depth to the sauce.
- Small Corn Tortillas (6, or store-bought tostadas): Create a crunchy base (use low-carb tortillas for keto).
- Cilantro and Lime Wedges (for serving): Add fresh garnish and zesty finish.
Substitutions and Variations
- Cabbage: Swap with green cabbage or shredded carrots for different crunch.
- Green Onions: Replace with chives or red onion for a similar flavor.
- Cilantro: Use parsley or basil for a different herbaceous note.
- Sugar: Substitute with erythritol or monk fruit sweetener for keto/low-carb.
- Cucumbers: Use zucchini or eggplant slices for a different roasted veggie.
- Mayonnaise: Swap with Greek yogurt (non-vegan) or vegan mayo for dietary needs.
- Corn Tortillas: Use low-carb tortillas, lettuce wraps, or keto tostada shells for low-carb (~4–5g net carbs per serving).
- Sriracha: Adjust to taste or use hot sauce or chili paste for spice.
- Add-Ins: Include avocado slices, radishes, or pickled jalapeños for extra flavor.
- Keto Adjustment: Use erythritol, low-carb tortillas or lettuce wraps, and reduce cabbage to ¼ head.
- Vegan Version: Already vegan with vegan mayo; ensure tortillas are vegan-friendly.
- Spicy Version: Increase sriracha to 3 Tbsp or add ½ tsp cayenne to the sauce.
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 375°F.
Tip: Ensure the oven is fully preheated for even roasting of cucumbers.
Step 2: Make the Red Cabbage Coleslaw
- In a large bowl, toss together ½ head shredded red cabbage, 1 bunch thinly sliced green onions, and ½ cup cilantro leaves.
- In another large bowl, whisk together the juice of 2 limes, 1 Tbsp apple cider vinegar, and 1 Tbsp sugar. Season with kosher salt and black pepper to taste.
- Stir the dressing into the cabbage mixture. Let sit for 15–20 minutes, tossing occasionally, to soften and meld flavors.
Tip: Shred cabbage finely for better texture; let coleslaw sit to absorb dressing fully.
Step 3: Roast the Cucumbers
- Arrange 6 Persian cucumbers (halved lengthwise) in a medium baking dish.
- Brush with 3 Tbsp melted unsalted butter and top with 1 thinly sliced shallot.
- Season with kosher salt and black pepper.
- Bake for 45–50 minutes, tossing occasionally, until cucumbers are tender.
Tip: Toss cucumbers halfway through baking for even roasting; check tenderness with a fork.
Step 4: Make the Spicy Mayonnaise
- In a small bowl, combine ⅓ cup mayonnaise, 2 Tbsp sriracha, and ½ tsp smoked paprika. Stir until smooth.
Tip: Adjust sriracha to taste for desired spice level; store extra sauce in the fridge for up to 5 days.
Step 5: Prepare the Tostadas
- If using corn tortillas, toast 6 small corn tortillas in a dry skillet over medium heat for 1–2 minutes per side until crispy, or bake at 375°F for 8–10 minutes. If using store-bought tostadas, skip this step.
Tip: Watch tortillas closely to avoid burning; store-bought tostadas save time but check for gluten-free if needed.
Step 6: Assemble and Serve
- Top each tostada with roasted cucumbers, a spoonful of red cabbage coleslaw, and a drizzle of spicy mayonnaise.
- Garnish with cilantro leaves and serve with lime wedges on the side.
Tip: Assemble just before serving to keep tostadas crispy; squeeze lime wedges over tostadas for extra zest.
FAQs
1. Can I use regular cucumbers?
Yes! Use 3–4 regular cucumbers, peeled and halved; they may need 5 extra minutes of baking.
2. Are these tostadas keto-friendly?
With corn tortillas and sugar, they’re not keto-friendly (~15–20g net carbs per serving). Use low-carb tostadas or lettuce wraps and erythritol for a keto version.
3. Can I make them non-vegan?
Yes! Add crumbled feta or shredded chicken for a non-vegan version; ensure mayo is suitable.
4. Why are my tostadas soggy?
- Assemble just before serving to maintain crispness.
- Drain coleslaw well to avoid excess liquid.
- Toast tortillas thoroughly or use store-bought tostadas.
5. Can I make this ahead?
Yes! Prep coleslaw, mayonnaise, and cucumbers up to 2 days ahead; assemble fresh to keep tostadas crispy.
6. How long do they last?
Coleslaw, cucumbers, and mayo last in the fridge for up to 3 days; tostadas last 2 days at room temperature. Avoid freezing due to texture changes.
7. Can I grill the cucumbers?
Yes! Grill halved cucumbers on a grill pan over medium heat for 8–10 minutes, brushing with butter, until tender.
8. What’s the best way to serve them?
Serve fresh on a platter with lime wedges, paired with a keto-friendly salad or guacamole, garnished with extra cilantro and sriracha.