Artificial Food Coloring Free Ginger-Lime Endive Salad
Crisp, bright, and loaded with fresh vegetables, this endive salad is the kind of dish that makes you feel good the moment you take a bite. The combination of bitter endive ribbons, sweet julienned carrot, and peppery radish creates a satisfying crunch in every forkful. A homemade dressing of fresh lime juice, grated ginger, coconut aminos, and raw honey ties everything together with a punchy, tangy kick — and because every single ingredient is whole and unprocessed, there's no need to squint at a label hunting for synthetic dyes or artificial additives. Coconut aminos stand in beautifully for conventional soy sauce, bringing a savory depth without any of the questionable colorants sometimes found in bottled condiments. Fresh cilantro and scallion greens add a pop of natural color that no food dye could ever replicate. It comes together in minutes and is best served right away so the vegetables stay lively and crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!