About the Recipe
Ingredients
3 to 4 heads endive
1 cup Brazil nuts
1/2 cup shredded green cabbage
1/2 cup shredded beet
1/2 cup grated carrots
1/4 cup basil-
thinly sliced
1/4 cup mint-
thinly sliced
1/4 cup sprouts
1 cup portabello mushroom -
diced
1 tbsp. tamari sauce
2 tsp. minced ginger
2 tsp. minced garlic
5 tbsp. sesame oil
2 tbsp. lime juice
1 tbsp. maple syrup
1 tbsp. chili flakes
Preparation
Heat a skillet on medium: add minced garlic, 2 tbsp. sesame oil, ginger, mushroom, and onions.
Sauté for 3 to 4 minutes. Add green cabbage, beets, shredded carrots, and chopped Brazil nuts.
Add remaining 3 tbsp. oil. Sauté for another 3 to 4 minutes.
Stir in maple syrup and squeeze lime juice over mixture.
Stir, remove from heat, and place in bowl.
Add sliced basil, mint, and toss. Spoon into endive leaves.