450 g Bean sprouts
2 Spring onions (scallions), cut into 5 cm (2 in) lengths
1 Carrot, cleaned and shredded
1 tablespoon Salt
180 ml White Vinegar
2 tablespoons Sugar
250 ml Water

Combine the bean sprouts, onions and carrot in a large mixing bowl and set aside. In a large saucepan, combine the salt, vinegar, sugar and water and bring to the boil over medium heat. Remove from the heat and cool. Combine the vinegar mixture and the vegetable mixture and marinate for at least 1 hour. Drain before serving.