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.