Capsaicin Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bright, crisp, and full of bold flavor, this endive salad is the kind of dish that makes you rethink what a simple bowl of greens can do. Ribbons of Belgian endive get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a combination that's as beautiful to look at as it is satisfying to eat. The dressing is where things really come alive — fresh lime juice, coconut aminos, raw honey, and grated ginger whisk together into something tangy, slightly sweet, and deeply savory all at once. For anyone avoiding capsaicin, salads can be a minefield of hidden heat from dressings, spice blends, or pickled add-ins, but every single component here is naturally free of it without any substitutions required. The ginger brings that warming, aromatic punch that makes the whole bowl feel exciting without a trace of chili heat. A final scatter of lime zest over the top ties everything together and makes it feel genuinely restaurant-worthy. Toss it right before serving so the endive stays crisp and the dressing coats every ribbon perfectly.

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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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