BHA & BHT Free Ginger-Lime Endive Salad
Crisp, bright, and loaded with fresh vegetables, this endive salad is the kind of dish that wakes up your palate without any fuss. Bitter Belgian endive ribbons pair beautifully with sweet julienned carrot, peppery radish, and fragrant cilantro in a combination that feels both elegant and effortless. The dressing is where the magic really happens — fresh lime juice, grated ginger, raw honey, and coconut aminos get whisked together with olive oil until silky and emulsified, delivering bold flavor from entirely whole, recognizable ingredients. For anyone navigating preservative-free eating, bottled dressings are often the biggest minefield, packed with synthetic antioxidants that are easy to miss on a label. Making your own from scratch here means every single component is something you can actually identify and trust. A finishing scatter of lime zest pulls the whole thing together with a fragrant pop that makes it feel genuinely special. Serve it immediately so the endive stays crisp and the dressing stays vibrant — this one rewards the people who eat it right away.
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!