A Good Shredded Salad

• 2 teaspoons sunflower oil
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon plus 2 teaspoons runny honey
• fine grain sea salt, to taste
• one small bunch of cilantro (leaves and stems), chopped
• 1/2 cup peanuts, toasted
• 1 bunch of scallions, shredded
• 2 cups finely shredded cabbage
• 1/2 cup mung bean sprouts
• 1/2 cup broccoli or pea sprouts
• 3 large stalks celery, thinly sliced on diagonal
• 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.
2. In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.
3. 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.

sunflower oil, sesame oil, runny honey, grain sea salt, cilantro, peanuts, scallions, cabbage, mung bean sprouts, broccoli, stalks celery, shoyu, rice vinegar, sesame seeds

Taken from www.epicurious.com/recipes/member/views/a-good-shredded-salad-52907411 (may not work)