Cashew Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter endive ribbons, crisp julienned carrot, and paper-thin radishes come together in a salad that's bright, refreshing, and genuinely exciting to eat. The dressing is where the magic happens — fresh lime juice and grated ginger bring a zippy heat, while coconut aminos add a subtle savory depth and raw honey rounds everything out into something beautifully balanced. A slow drizzle of olive oil while whisking pulls it all into a glossy, emulsified dressing that clings to every leaf and shred of vegetable. Cilantro and scallion greens finish the bowl with herby freshness that makes each bite feel lively. Many store-bought dressings and Asian-inspired salad kits sneak in nut-based ingredients or are processed on shared lines, but this one is built entirely from whole, straightforward ingredients you control from start to finish. It comes together quickly with no cooking required — just a little whisking and slicing — making it an effortless choice for a weeknight side or a light lunch. A scatter of lime zest over the top right before serving is a small touch that makes the whole dish look and taste like something from a proper restaurant 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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