BEAN SPROUT SALAD

Preparation Method :

• Using a sharp knife cut the green (bell) pepper, carrot and celery into matchsticks and finely chop the tomatoes.
• Blanch the bean sprouts in boiling water for 1 minute. Drain well and rinse under cold water. Drain thoroughly again.
• Cut the cucumber in half lengthways. Scoop out the seeds with a teaspoon and discard. Cut the flesh into matchsticks.
• Mix the cucumber with the bean sprouts, green (bell) pepper, carrot, tomatoes and celery.
• To make the dressing, mix together the garlic, chili sauce, soy sauce, wine vinegar and sesame oil in a small bowl.
• Pour the dressing over the vegetables, tossing well to coat.
• Spoon the bean sprout salad into a serving dish or on to 4 individual serving plates.
• Garnish the salad with fresh chives and serve.