Japanese Cucumber & Bean Sprout Salad

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