Step 1

Cook one 5-oz. package yuba sheets (preferably fresh) in a medium pot of gently boiling water 5 minutes. (This will help the yuba separate into individual layers.) Drain and rinse under cold running water; gently squeeze out any excess moisture. Reserve pot.

Step 2

Fill reserved pot with fresh water, season with salt, and bring to a boil. Cook 4 oz. green beans, trimmed, until bright green and crisp-tender, about 2 minutes. Drain and transfer to an ice water bath. Let cool, then drain again. Pat dry.

Step 3

Meanwhile, cut yuba sheets along the folds into about thirds. Stack thirds on top of each other and gently roll into long logs. Cut each into ½"-thick ribbons and transfer to a large bowl.

Step 4

Add green beans, 1 English hothouse cucumber, cut into 2"-long matchsticks, 1 red, orange, or yellow bell pepper, halved, seeds and ribs removed, cut into 2"-long matchsticks, and 1 cup coarsely chopped cilantro to bowl with yuba strips and toss to combine.

Step 5

Whisk 1 medium shallot, finely chopped, 1 garlic clove, smashed to a paste, ¼ cup unseasoned rice vinegar, ¼ cup vegetable oil, 2 Tbsp. Chinese hot mustard or Colman’s Mustard (whisk with 2 Tbsp. water first if using a dry mustard), 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a measuring glass or small bowl until emulsified. Pour dressing over yuba and vegetables and toss to coat.

Step 6

Top salad with more cilantro just before serving.Do ahead: Salad (without cilantro on top) can be made 1 day ahead. Cover and chill.