Mushroom Free Ginger-Lime Endive Salad
Bright, crisp, and punchy with citrus heat, this salad is the kind of dish that wakes up your palate from the very first bite. Ribbons of Belgian endive bring a pleasant bitterness that plays beautifully against sweet julienned carrot, peppery radish, and a handful of fresh cilantro. The dressing is where the magic really happens — fresh lime juice, grated ginger, and coconut aminos come together into something tangy, savory, and just a little sweet from a touch of raw honey. Because every single ingredient here is a whole, recognizable food, there's no need to squint at labels hunting for hidden fungi-derived additives or flavor enhancers. It comes together in minutes with nothing more than a whisk and a cutting board, making it an effortless weeknight side or a stunning starter for company. A finishing scatter of lime zest lifts the whole bowl and makes it look like you spent far more time than you actually did.
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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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