Thinly slice the endive leaves discarding the tough core. Thinly slice the onion, radishes and cabbage and add all to a mixing bowl with the cranberries. Toss to combine.
Step 2
Whisk together the tahini, oils, syrup, lemon juice, salt and pepper. Add the water and stir again until smooth, adding more water if you prefer a thinner consistency. Drizzle the dressing over the vegetables and stir well to coat.
Step 3
Add the walnuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until warm. Crumble the walnuts into the slaw and stir through to serve.