High Fructose Corn Syrup Free Ginger-Lime Endive Salad
Crisp, bright, and just a little bold, this endive salad is the kind of dish that wakes up your palate without any fuss. Ribbons of Belgian endive get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a bowl that's as beautiful as it is satisfying. The dressing is where the magic happens — fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey come together into something tangy, savory, and subtly sweet, with no processed sweeteners in sight. Coconut aminos stands in for conventional soy sauce here, which means you sidestep the hidden corn syrup derivatives that sneak into many bottled condiments and sauces. A steady drizzle of extra-virgin olive oil whisked into the mix creates a lightly emulsified dressing that clings to every leaf and shred of vegetable. Everything is whole, real, and easy to verify — exactly what you want when you're cooking clean. Finish with a little lime zest and serve right away for maximum crunch and freshness.
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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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