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