Dairy Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter endive ribbons, crisp julienned carrots, and paper-thin radishes come together in a salad that feels genuinely restaurant-worthy without any fuss. The dressing is where the magic happens — fresh lime juice, grated ginger, and coconut aminos create a bright, tangy base, while a drizzle of olive oil whisked in at the end gives it a silky, emulsified finish. Coconut aminos stand in beautifully for soy sauce here, adding a subtle savory depth without any dairy concerns or hidden additives you'd find in some bottled dressings. A touch of raw honey rounds out the acidity just enough to keep everything balanced rather than sharp. Cilantro and scallion greens scattered throughout add freshness and a little color that makes the whole bowl pop. A finishing scatter of lime zest ties it all together and makes the citrus sing even louder. This one is best served the moment it's dressed, so the endive stays crisp and every bite delivers that clean, zingy contrast.

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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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