Japanese Cucumber & Bean Sprout Salad

Ingredients

• 1 -2
• cucumber, peeled, thinly sliced
• 1 -2
• cucumber, peeled, thinly sliced
• 1 teaspoon
• salt
• 1 teaspoon
• + 39 more ingredients
• • salt
  • 2 tablespoons
  • rice vinegar
  • 2 tablespoons
  • rice vinegar
  • 2 tablespoons
  • toasted sesame oil
  • 2 tablespoons
  • toasted sesame oil
  • ¼ cup
  • soy sauce
  • (may use lite)
  • ¼ cup
  • soy sauce
  • (may use lite)
  • ¼ teaspoon
  • hot sauce
  • (i use Siriacha)
  • ¼ teaspoon
  • hot sauce
  • (i use Siriacha)
  • ¹/₈ teaspoon
  • dry mustard
  • ¹/₈ teaspoon
  • dry mustard
  • 1 teaspoon
  • grated
  • fresh gingerroot
  • 1 teaspoon
  • grated
  • fresh gingerroot
  • 2 teaspoons
  • honey
  • 2 teaspoons
  • honey
  • 2 tablespoons
  • toasted sesame seeds
  • 2 tablespoons
  • toasted sesame seeds

1 Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well. 2 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. 3 NOTE: I find that letting...

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