1 Peel potatoes and carrots and cut both into thin pieces. Rinse cabbage and cut into fine strips.
2 Boil potatoes in salted water for 3 minutes. Add carrots and cabbage and cook for a further 2 to 3 minutes. Add bean sprouts and cook for 30 seconds. Drain vegetables, rinse with cold water and drain again.
3 Rinse scallions, clean and chop finely. Peel garlic and chop finely. Cut open pepperoncini, remove seeds and chop finely. Mix orange juice with vegetable oil and soy sauce. Add scallions, pepperoncini and garlic. Mix together. Soak salad ingredients in marinade for 30 minutes.
4 Rinse chives, shake dry and chop finely. Arrange salad on plates and serve sprinkled with chives.