MSG Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bright, crisp, and loaded with fresh flavor, this endive salad is the kind of dish that makes you feel good from the first bite. Bitter Belgian endive ribbons get tossed with julienned carrot, paper-thin radishes, cilantro, and scallion greens — a combination that's as colorful as it is satisfying. The real star is the dressing: fresh lime juice, grated ginger, raw honey, and coconut aminos whisked into a glossy, emulsified vinaigrette that brings everything together with a punchy, slightly sweet kick. Coconut aminos is doing the heavy lifting here as a soy sauce alternative — it delivers that savory depth without any added glutamates, making it a smart swap for anyone avoiding flavor enhancers found in conventional condiments. Every single ingredient is whole, recognizable, and clean, so there's no guesswork about what's actually in your bowl. It comes together in minutes and is best served right away while the vegetables still have their satisfying crunch. A little lime zest scattered over the top at the end is a small touch that makes the whole thing feel genuinely restaurant-worthy.

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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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