Source: dLife

A fresh cucumber, bell pepper, bean sprout, and arugula salad topped with a sweet vinegar dressing.

Servings

2 cup Cucumber, with o skin, fresh, sliced (English cucumber preferred)
2 tsp kosher salt
1 medium red bell peppers , rinsed, stemmed, and seeded
3 cup fresh bean sprouts , rinsed and drained
4 oz arugula , rinsed and drained
3 tbsp rice vinegar
1.5 tbsp low sodium soy sauce (or Asian fish sauce)
2 tsp sugar
2 tsp fresh ginger root , minced

1 Combine cucumber and salt in a bowl, gently smashing slices. Let rest 10 minutes.
2 In the mean time, chop bell pepper into 1/8-inch pieces.
3 Go through bean sprouts and take off any discolored or tough stems.
4 Coarsely chop arugula.
5 Whisk together vinegar, fish sauce, sugar, and ginger.
6 Wash and dry cucumber slices, squeeze to release any extra moisture. Mix together cucumbers, bell peppers, bean sprouts, and arugula. Drizzle dressing overtop and gently toss.

If you're concerned about bacteria on raw bean sprouts, soak them in boiling water, drain immediately, soak in ice water, and drain when cold.