Endive Cashew Slaw
Makes 5 to 6 servings
For the dressing:
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar (plain, not seasoned)
1 tablespoon soy sauce
4 teaspoons liquid honey
1 tablespoon fresh grated ginger
6 heads endive, shredded
1 – 3 teaspoons red chili flakes (depending on the level of heat desired)
1 cup roasted and salted cashews
1. Make the dressing: Combine the vegetable oil, sesame oil, vinegar, soy sauce, honey, and ginger in a small bowl, and whisk to combine.
2. Pour the dressing over the shredded endive in a large bowl and toss well. Sprinkle with red chili flakes and cashews, and toss again. Serve immediately.