Thinly slice a red onion and cover with rice wine vinegar. Refrigerate for a minimum of 30 minutes.
Using a food mandoline, cut the apple into matchstick pieces. Slice the celery thin, on the bias and mix with the apple matchsticks in a bowl.
In a small bowl whisk together the olive oil, 4 tablespoons of the rice wine vinegar from the marinating red onions, honey, a pinch of kosher salt and some fresh cracked black pepper.
Roughly chop some of the the marinated red onion and add to the apple, celery bowl. Rough chop the pecans, a few leaves of mint and basil as well as a few sprigs of cilantro. Add to the apple/celery mix and pour vinaigrette over. Toss to coat completely and refrigerate until ready to serve.