Japanese Cucumber & Bean Sprout Salad - cooking recipe

Ingredients

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Preparation

Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.