Gluten-Free JOC Appetizer: Sesame Cucumber Noodle Salad

Ingredients:

2 large cucumbers, spiralized or thinly sliced
2 tablespoons gluten-free soy sauce
1 tablespoon gluten-free rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon toasted sesame seeds
1/4 teaspoon red pepper flakes (optional, for heat)
2 green onions, thinly sliced
Fresh cilantro or parsley leaves for garnish (optional)

Instructions:

In a bowl, combine the gluten-free soy sauce, gluten-free rice vinegar, sesame oil, honey or maple syrup, and optional red pepper flakes. Mix well to create the dressing.

Add the spiralized or thinly sliced cucumbers to the dressing and toss to coat. Let them marinate for about 10 minutes to absorb the flavors.

Just before serving, sprinkle toasted sesame seeds over the cucumber noodles and toss again.

Garnish with thinly sliced green onions and fresh cilantro or parsley leaves if desired.

Serve your gluten-free Sesame Cucumber Noodle Salad as a refreshing and light appetizer. Enjoy!