Asian Slaw Recipe with Endive, Carrot and Cilantro

2 cups shredded purple cabbage or endive leaves
1 cup or about 3 medium carrots grated
½ white onion, thinly sliced
1 to 2 Tablespoons cilantro, chopped
¼ cup rice vinegar
1 teaspoon Sriracha hot sauce, optional (be careful—this can be hot)
2 teaspoons sesame oil

Place all ingredients in a medium sized mixing bowl. Stir with a spoon to combine. Allow to rest about 10 minutes. Serve.

Yield: 4 servings or about 3 ½ to 4 cups of slaw.