2 c Bean sprouts 1 tb Low-sodium soy sauce
1 c Cucumber 1 tb Water
1 tb Apple cider vinegar 1 tb Toasted sesame oil
1 tb Sesame oil 1 ds Chili powder
Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, sesame oil, soy sauce and water. Toss
with sprouts. Granish with sesame seeds and a dash of chili powder.