Endive Slaw Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Thinly slice the endive leaves, shred the carrots, and finely chop the red cabbage.
• STEP 2.In a large bowl, combine the sliced endive, shredded carrots, and chopped red cabbage.
• STEP 3.In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the vegetables and toss well to coat.
• STEP 5.Let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Before serving, give the slaw a final toss and adjust the seasoning if needed.
• STEP 7.Serve the endive slaw chilled as a side dish or as a topping for sandwiches or tacos.

Cooking Tips

• For added crunch, you can sprinkle some toasted nuts or seeds on top of the slaw before serving.
• If you prefer a sweeter slaw, you can add a tablespoon of maple syrup or agave nectar to the vinaigrette.
• To make the slaw ahead of time, you can prepare the vegetables and vinaigrette separately and combine them just before serving.

Storage and Serving

• Leftover endive slaw can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, give the slaw a good stir to redistribute the dressing and enjoy it chilled.
• This slaw pairs well with grilled meats, fish, or as a topping for veggie burgers.