Tahini-Ginger Endive Slaw Recipe
One of my favorite parts of summer is all of the fresh veggies available at the market. My other favorite thing? It’s salad season! With sunshine in the air, summer is the best time to chow down on some raw veggies.
In this slaw, the endive brings a little bit of bitterness that is perfect for the summer tastes. The fresh mint will add a touch of sweetness while cooling down the whole thing. Sautéing the veggies slightly cuts some of the sharpness of the radish. Finally, the dressing is slightly heating so that the slaw is easier to digest.
All said and done, here’s a slaw recipe that is sure to please any summertime palate.
For the slaw
- 2 heads sliced Belgian endives
- Handful of shredded carrots
- 2 radishes
- ¼ cup sliced fennel
- 4 mint leaves diced very thin
For the dressing
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 3 ½ tablespoons olive oil
- 2 teaspoons minced ginger
- Juice of 1 lime
- Zest of ½ a lime
- Splash of tamari sauce
Lightly sauté the endive, radish, and fennel in some oil—I generally use Sunflower Oil. You want to just barely warm the veggies, enough to bring out their taste. They should still be crunchy. Season with a pinch of salt and fresh ground pepper.
In the meantime, whisk all the ingredients of the dressing together.
Mix the carrots and the mint into the sautéed veggies. Toss the slaw with the dressing. There may be a little extra dressing, so only toss in as much as you want.
Lay the slaw on a bed of arugula and enjoy!