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.

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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.