Sprout and Carrot salad

This is about as simple a side dish as it gets and perfect for summer. Carrot, shredded with the little peeler-shredder I got a few days ago, and mung bean sprouts are parboil for a few second and then rinsed in cold water and drained. Garlic chili sauce, sugar, salt, soy sauce, Aged Shanxi Vinegar 山西老陳醋 and sesame oil are tossed in then refriderate for half an hour at least. I sometimes add shredded chicken and/or ham too.