Beef Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Crisp, bright, and loaded with bold flavor, this salad is the kind of dish that makes you rethink what a simple bowl of greens can do. Belgian endive ribbons bring a pleasant bitterness that plays beautifully against julienned carrot, snappy radishes, and fresh cilantro, while the scallion greens add a gentle oniony lift throughout. The real star is the dressing — a zippy blend of fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey that gets whisked into a lightly emulsified, glossy coating. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your bowl. It comes together in minutes with no cooking required, just a little knife work and a good whisk. Finish it with a scatter of lime zest and you've got a salad that looks and tastes like it came from a restaurant, not your weeknight kitchen.

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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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