Summer

Shredded Salad

by:
June  9, 2018
Photo by johnlife
Author Notes

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

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 2 teaspoons teaspoons sunflower oil
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons runny honey
  • 1/2 cup peanuts, toasted
  • 1 bunch scallions, shredded
  • 1/2 cup mung bean sprouts
  • 1/2 cup broccoli or pea sprouts
  • 2 tablespoons shoyu or soy sauce
  • 1 tablespoon (brown) rice vinegar
  • toasted sesame seeds, black or white
In This Recipe
Directions
  1. 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.

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