Butter-Baked Cucumber Tostadas
Print Recipe
Hey, did you know you can roast cucumbers just like chicken? Brush them with melted butter, season with salt and pepper, and pop them in the oven. The result is irresistibly crisp and tender, with none of the bitter edge that sometimes characterizes cukes. To celebrate, let’smake butter-baked cucumber tostadas with creamy slaw and sriracha.
Ingredients
Red Cabbage Coleslaw
½ head red cabbage, shredded
1 bunch green onions, thinly sliced
½ cup cilantro leaves
Juice of 2 limes
1 tablespoon apple cider vinegar
1 tablespoon sugar
Kosher salt
Freshly ground black pepper
Tostadas
6 Persian cucumbers, halved lengthwise
3 tablespoons unsalted melted butter
1 shallot, thinly sliced
Kosher salt
Freshly ground black pepper
⅓ cup mayonnaise
2 tablespoons sriracha
½ teaspoon smoked paprika
6 small corn tortillas or 6 store-bought tostadas
Cilantro and lime wedges, for serving
Directions
1. Preheat the oven to 375°F.
2. In a large bowl, toss together the cabbage, green onions and cilantro.
3. In another large bowl, whisk together the lime juice, apple cider vinegar and sugar. Season with salt and pepper. Stir the dressing into the cabbage mixture. Let it sit for 15 to 20 minutes, tossing occasionally.
4. Arrange the cucumbers in a medium baking dish. Brush with the melted butter and top with the sliced shallot. Season with salt and pepper.
5. Bake the cucumbers until tender, tossing occasionally, 45 to 50 minutes.
6. In a small bowl, combine the mayonnaise, sriracha and paprika.
7. Build the tostadas: Top each with cucumbers, slaw, spicy mayonnaise and cilantro. Serve with lime wedges.
Red Cabbage Coleslaw
44 calories
0g
11g carbs
2g protein
6g sugars
Tostadas
214 calories
16g fat
16g carbs
2g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.