Instructions: Trim and discard both ends of the bean sprouts and put the trimmed sprouts into a gass bowl.

If you are using a fresh chilli split it in half and carefully remove and discard the seeds.

Shred the chilli as finely as possible.

Add it together with all the other ingredients to the trimmed bean sprouts.

Mix well.

Let the mixture marinade for at least 2 hours turning the bean sprouts in the marinade from time to time.

when you are ready to serve the salad drain the bean sprouts and discard the marinade.

This is a nutritious salad easy to make and perfect either as an appetiser or as a salad course with grilled meat or fish. Always use fresh bean sprouts never tinned ones which are soggy and tasteless. Fresh ones are widely available and are also very easy to grow (qv). I prefer to trim the sprouts at both ends. Although this is a bit laborious it is well worth the effort as it makes the finished dish look more elegant. This dish may be prepared up to 4 hours in advance and may be served cold or at room temperature. It is perfect for warm summer days.

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