200 g bean sprouts, seed coats and tails
remove, washed and drained well
2 scallions, cut into lengths
1 small carrot, cut into matchsticks to
yield 1 cup
Dressing:
185 ml white vinegar
2 tablespoons sugar
1 tablespoon salt
250 ml water
Method:
Combine all the vegetables in a large
bowl and set aside. In a saucepan, bring the dressing
ingredients to a boil over medium heat. Reduce the heat and
simmer for 1 to 2 minutes, stirring occasionally, until the sugar is
dissolved. Remove and set aside to cool. Pour the cooled
dressing over the vegetables, mix well and allow to marinate for at
least 1 hour. Drain before serving.