Shredded Salad

By johnlife
June 9, 2018
0 Comments
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Serves: 4
Prep time: 10 min
Cook time: 10 min

  • 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
  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.

More Great Recipes:
Vegetable|Entree|Salad|Summer