Sassy Endive Slaw

5 stars based on 1 vote.
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  • 2 large heads endive
  • 1 small red or green bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt


Cut endive lengthwise into 1/4-inch wide pieces. Cut bell pepper into julienne strips.

Combine olive oil, vinegar, TABASCO® Sauce, mustard and salt in a medium bowl. Add endive and bell pepper and toss well. Serve with fish, chicken or meat.

Makes 4 servings.

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  • Name: Tabascolovin'Mike
    Date: August 29th, 2014
    Why didn't I think of this 20 years ago? Just a basic vinagrette with a dash of the big red T! I could not get decent endive, but boy does this work on shredded Savoy cabbage. Also a scattering of sultanas, (white raisins), and chia seeds or sunflower kernels