Gluten Free Ginger-Lime Endive Salad
Bitter, bright, and beautifully crisp, this endive salad is the kind of dish that looks like it came from a trendy restaurant but comes together in minutes on your own counter. Ribbons of Belgian endive get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a bowl that's as colorful as it is crunchy. The real star is the dressing — a punchy emulsion of fresh lime juice, grated ginger, raw honey, and coconut aminos that delivers a sweet, tangy, umami-forward kick without a drop of soy sauce or anything wheat-based. Coconut aminos is a brilliant swap here, giving you that savory depth you'd expect from a classic Asian-inspired dressing while keeping everything naturally free of gluten-containing ingredients. Every component in this recipe is whole and unprocessed, so there's no label-reading anxiety or worry about hidden additives sneaking in. A finishing scatter of lime zest pulls the whole thing together with an aromatic pop that makes the flavors sing. Serve it immediately so the vegetables stay crisp and the dressing stays vibrant — this one does not wait around.
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Learn more →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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