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