Carrageenan Free Ginger-Lime Endive Salad
Bitter, bright, and boldly dressed, this endive salad is the kind of dish that makes you feel like you actually have your life together. Shredded carrot and paper-thin radishes add crunch and color, while fresh cilantro and scallion greens keep every bite lively and aromatic. The dressing is where the magic happens — fresh lime juice, grated ginger, and coconut aminos come together with a drizzle of olive oil into something tangy, slightly sweet, and deeply savory all at once. Coconut aminos stands in beautifully for soy sauce here, and because every ingredient is whole and unprocessed, there's no need to scrutinize labels for hidden additives or thickeners. Carrageenan has a way of sneaking into bottled dressings and even some condiments, so making your own from scratch is genuinely the easiest fix. A quick whisk, a good toss, and this salad is ready to serve — no cooking required, just clean, confident flavors from start to finish.
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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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