This is a shredded salad inspired by the neighborhood - lots of cabbage and scallions, tossed with soy sauce, honey, and cilantro, and amount of crunch toasted peanuts, and celery. —johnlife
teaspoons sunflower oil
toasted sesame oil
mung bean sprouts
broccoli or pea sprouts
shoyu or soy sauce
(brown) rice vinegar
toasted sesame seeds, black or white
In This Recipe
In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. Add the cilantro, peanuts, and scallions. Stir well to combine. Set aside.
In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.
In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish. Top with the remaining cilantro relish and a sprinkling of sesame seeds.