Black Pepper Free Ginger-Lime Endive Salad
Bitter endive ribbons, crisp julienned carrot, and paper-thin radishes come together in a salad that feels genuinely restaurant-worthy without much effort at all. The dressing is where the magic happens — fresh lime juice, coconut aminos, raw honey, and finely grated ginger whisk into a bright, tangy vinaigrette that coats every leaf beautifully. For anyone avoiding black pepper, this is the kind of bold, zippy flavor that proves you don't need it to make a dressing sing. The ginger brings its own gentle heat, and the lime zest scattered over the top at the end adds one last pop of citrus that ties everything together. Cilantro and scallion greens keep things fresh and a little herby without overwhelming the other flavors. It comes together quickly and should be served right away so the endive stays crisp and the dressing stays vibrant.
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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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