Endive Cashew Slaw
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.
Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.