Eggless Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and boldly dressed, this endive salad is the kind of thing that makes you rethink what a simple bowl of greens can do. Pale 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 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 clings to every piece and delivers serious depth without a single egg in sight. Because so many creamy or emulsified dressings rely on egg yolks or mayonnaise as a base, this one is a genuinely satisfying alternative — the olive oil is whisked in gradually until the dressing thickens naturally on its own. Everything here is whole, fresh, and straightforward, so there's no label-reading anxiety and no hidden ingredients to worry about. A finishing scatter of lime zest pulls the whole dish together with an aromatic pop that makes it feel restaurant-worthy. Serve it immediately so the endive stays crisp and the dressing stays lively.

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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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