Gelatin 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 endive salad is the kind of dish that makes a simple weeknight feel a little more special. 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 blend of fresh lime juice, coconut aminos, raw honey, and grated ginger that comes together into a silky, emulsified vinaigrette with serious depth. Because every component here is a whole, recognizable ingredient, there's no need to scrutinize labels for hidden additives or animal-derived thickeners that sneak into so many store-bought dressings and pre-made salads. The coconut aminos bring a gentle umami note without any of the usual soy sauce concerns, and the honey dissolves right into the lime juice for a dressing that clings perfectly to every leaf. A finishing scatter of lime zest ties the whole bowl together with an extra hit of citrus perfume. Serve it immediately so the endive stays crisp and the colors stay vivid — 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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