Rice Free Ginger-Lime Endive Salad
Crisp, bright, and loaded with bold flavors, this endive salad is the kind of dish that makes you feel like you're eating at a really good restaurant without leaving your kitchen. Bitter Belgian endive ribbons get tossed with julienned carrot, snappy radishes, fresh cilantro, and scallion greens — a combination that delivers serious crunch and color in every forkful. The dressing is where things really sing: fresh lime juice, grated ginger, and coconut aminos come together with a touch of raw honey and olive oil, whisked into a glossy, tangy emulsion that coats every leaf beautifully. Coconut aminos do a lot of heavy lifting here, bringing that savory, umami depth you'd normally expect from soy sauce — no grains, no fillers, just clean flavor. For anyone navigating a grain-free lifestyle, salads can sometimes feel like an afterthought, but this one is genuinely satisfying and complex enough to stand on its own as a light meal. A finishing scatter of lime zest ties everything together with a fragrant citrus punch that makes the whole bowl feel intentional and fresh. Toss it right before serving and don't skip that step — the dressing and the crisp vegetables are best the moment they meet.
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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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