Alpha Gal Friendly Ginger-Lime Endive Salad
Crisp, bright, and loaded with texture, this salad is the kind of dish that makes you feel good the moment you take a bite. Bitter Belgian endive ribbons meet sweet julienned carrot, peppery radishes, and fresh cilantro in a combination that's genuinely exciting to eat. The dressing is where everything comes together — fresh lime juice, grated ginger, and coconut aminos create a punchy, savory-tangy base, while a touch of raw honey rounds out the edges and olive oil pulls it into a silky emulsion. Coconut aminos stand in beautifully for soy sauce here, delivering that same umami depth without any mammalian-derived additives that can be tricky to navigate. Every single ingredient is plant-based or derived from plants and bees, so there's no guesswork about hidden animal products sneaking into your bowl. It comes together in minutes with no cooking required — just whisk, slice, toss, and serve. A little lime zest scattered over the top at the end adds one final pop of citrus that makes the whole thing feel restaurant-worthy.
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 radishes, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 scallions, thinly sliced (green tops only)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, and honey until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp fine sea salt.
- 2
Halve each endive head lengthwise, cut out the small triangular core at the base, then slice crosswise into 1/2-inch ribbons. Place in a large mixing bowl.
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