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17 December 2012,21:47 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

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.


  • 2 green (bell) pepper, seeded
  • 2 carrots
  • 2 celery stick
  • 4 tomatoes, finely chopped
  • 500 grams bean sprouts
  • 2 small cucumbers
  • 2 garlics clove, crushed
  • Dash of chili sauce
  • 4 tablespoons light soy sauce
  • 2 teaspoons wine vinegar
  • 4 teaspoons Cooking Oil
  • 20 fresh chives

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