Chicken Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Crisp, bright, and loaded with bold flavor, this salad is the kind of dish that makes you feel like you're eating something far more elaborate than it actually is. Bitter Belgian endive ribbons 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 to eat. The real star is the dressing — a zippy emulsion of fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey that pulls every element together with a sweet, tangy, slightly savory punch. Whisking the olive oil in slowly gives it a silky, cohesive texture that clings to every piece rather than pooling at the bottom of the bowl. It comes together entirely from whole, plant-based ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. A scatter of lime zest over the top at the end adds one last hit of citrus fragrance that makes the whole plate feel finished and intentional. Serve it immediately while everything is still crisp — this one doesn't wait around.

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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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