Sesame noodles are a Chinese takeout classic, but in the recipe below, ribbons of cucumber stand in for the noodles. The result is a gluten-free dish that's light and full of flavor.
The secret to making sure these noodles are tasty (and not watery) is in properly draining the cucumber. Allow time to let the cucumber give off all its excess water before tossing it with the dressing. You can make the dressing in advance, but don't toss it with the cucumber until you're ready to serve. This will ensure that the salad is fresh and crunchy.