Cucumber and Mung Bean Sprout Salad

Slice the cucumber thinly and sprinkle with salt. Let it sit for 10 minutes.

Blanch the mung bean sprouts in boiling water for 1 minute, then rinse in cold water.

Squeeze out excess water from the cucumber and mung bean sprouts.

In a bowl, combine cucumber, mung bean sprouts, minced garlic, salt, vinegar, and sesame oil. Mix well.

Sprinkle with sesame seeds to finish.