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.