2 c. fresh bean sprouts
2 med. cucumbers
1/4 c. soy sauce
2 tbsp. vinegar
1 tbsp. sesame oil
1 tsp. sugar
1/8 tsp. dry mustard
1 tbsp. sesame seeds, toasted

Cook bean sprouts in boiling salted water for 2 minutes. Drain and chill.

Score unpeeled cucumbers by running the prongs of a fork down the side then cut into thin slices. Arrange cucumbers and sprouts on individual serving plates.

In a small screw-top jar combine soy sauce, vinegar, sesame oil, sugar and dry mustard. Cover and shake well.

Pour dressing on salad, and top with toasted sesame seeds.