Bean sprout salad

SERVES 4 V D P C Q
12 oz/350 g bean sprouts
1 small cucumber
1 green bell pepper, seeded and cut into matchsticks
1 carrot, peeled and cut into matchsticks
2 tomatoes, finely chopped
1 celery stalk, cut into matchsticks
fresh chives, to garnish
Dressing
1 garlic clove, crushed
dash of chili sauce
1 tbsp light soy sauce
1 tsp wine vinegar
1 tbsp sesame oil
Method

1. Blanch the bean sprouts in boiling water for 1 minute. Drain well and rinse under cold running water. Drain thoroughly again.
2. Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon and discard. Cut the flesh into matchsticks and mix with the bean sprouts, green bell pepper, carrot, tomatoes, and celery.
3. Mix the garlic, chili sauce, soy sauce, vinegar, and sesame oil together in a bowl. Pour the dressing over the vegetables, tossing well to coat. Spoon onto 4 serving plates. Garnish with fresh chives and serve.

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