Compliment the Belgian Endive
Tri-colour Asian Endive Slaw with Baby Shrimp and Spicy Cashews - Episode #5
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Comforting, hearty meals in fall and winter. Fresh, light, simple recipes in spring and summer. BC's own chef at home, Ned Bell, creates an eastern inspired tri-colour slaw that features local BC Belgian endive, and is complemented with Pacific freshwater shrimp and hot-sauced cashews

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Ingredients

  1. BC Belgian Endive (3-4 heads, sliced)
  2. Carrots (2 medium peeled and grated)
  3. White cabbage (1 ½ cups, roughly grated)
  4. Purple cabbage (1 ½ cups, roughly grated)
  5. Green onions (1/2 cup, sliced)
  6. Cashew nuts (2 cups)
  7. Franks Hot Sauce (1/2 cup)
  8. Fresh hand-peeled baby shrimp (1 cup) (Note: can substitute with chicken breast or barbequed steak)
  9. Maple syrup (1/2 cup)
  10. Rice wine vinegar (1 cup)
  11. Yellow miso paste (3 tbsp)
  12. Soya sauce (1/4 cup)
  13. Keens Mustard Powder (2 tbsp)
  14. Sesame oil (1 cup)
  15. Canola oil (2 cups)
  16. Cracked black pepper

Preparation

  1. Pre-heat the oven to 375°
  2. Toss the cashews with the hot sauce and toast in the oven until golden brown. This will take approximately 10 minutes. Remove, cool, and set aside
  3. Slice the endive in half length-wise and then thinly crosswise.
  4. Mix the carrots, cabbage, green onions, endive, and add cracked pepper. Set aside and refrigerate.
  5. In a bar blender, add the canola oil, sesame oil, soya sauce, miso paste, rice vinegar, maple syrup, and mustard powder. Puree until combined, which will take about one minute. Although optional, adding the juice of half a lime adds nice citrus tones.
  6. Mix the endive mixture with the just enough maple miso dressing to coat.
  7. Garnish with shrimp and spiced cashews.
  8. Note: A nice addition is adding grilled chicken breast, steak or pork tenderloin.
ready to serve

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Ned Bell

Culinary artist, engaging TV personality and restaurateur - BC's very own Chef Ned Bell. Join Ned as he explores all things endive.

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