Cucumber & Bean Spout Salad w/Sesame Dressing
(Makes 2 Servings)
1 medium cucumber, pared, cut in half lengthwise, and thinly sliced½ cup bean sprouts 2 cups boiling water 2 Tbsp water1 Tbsp rice vinegar 1 Tbsp soy sauce 2 tsp sesame oil2 tsp toasted sesame seeds ⅛ tsp seven-pepper spice** or dash each ground red pepper and Japanese powdered mustard (karashi)Directions:In a 1-quart saucepan, add bean sprouts to boiling water; blanch for 1 minute, then drain and immediately rinse under cold water to stop the cooking process. Transfer sprouts to medium bowl and add cucumber slices. In a 1-cup measure or small bowl, combine 2 Tbsp with the vinegar, soy sauce, sesame oil, and spice powder; stir well. Pour over sprouts and cucumber, tossing to coat with dressing. Spoon cucumber-sprout mixture onto 2 salad plates and top each portion with 1 tsp sesame seeds.