A Good Shredded Salad
Ingredients
The dressing
-
2
teaspoons
sunflower oil
-
½
teaspoon
toasted sesame oil
-
1
tablespoon
runny honey
-
2
teaspoons
runny honey
-
to taste
fine grain sea salt
-
1
bunch
cilantro (leaves and stems), chopped
-
2
tablespoons
shoyu or soy sauce
-
1
tablespoon
(brown) rice vinegar
The salad
-
½
cup
peanuts, toasted
-
1
bunch
scallions, shredded
-
2
cups
finely shredded cabbage
-
½
cup
mung bean sprouts
-
½
cup
broccoli or pea sprouts
-
3
large stalks
celery, thinly sliced on diagonal
-
to taste
toasted sesame seeds, black or white
Instructions
- In a medium bowl, mix the sunflower oil, sesame oil, 1 tablespoon of honey, and a pinch of sea salt. Add cilantro, peanuts, and scallions, and mix well.
- In another bowl, combine cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.
- In a separate bowl, mix soy sauce, rice vinegar, and the remaining 2 teaspoons of honey. Pour this over the vegetables and toss to coat.
- Add half of the cilantro-peanut mixture to the salad, toss again, and transfer to a serving dish.
- Top with the remaining cilantro-peanut mixture and sprinkle with sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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