Veggie & Rice Noodle Lettuce Cups w/Tahini Lime Dressing
Butter lettuce leaves, washed and dried
Cooked and cooled rice noodles
Fill small butter lettuce leaves with a bit of cooked rice noodle, carrot ribbons, bell pepper and cucumber matchsticks(all made using a veggie peeler) You can make these even more awesome by adding fillings like tuna and mayo or chicken, avocado and mustard.
Tahini Lime Dressing
In a small mixing bowl, mix 1/8 cup each of tahini and hot water; 1/2 teaspoon toasted sesame seed oil; 1/4 teaspoon each of gluten-free Sriracha and gluten-free tamari; the zest and juice of 1/4 lime; 1/2 teaspoon honey; pinch of salt. You can add more water if you feel it’s too thick. Drizzle dressing over the lettuce cups and garnish with black sesame seeds if desired.