Shellfish Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

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 for a combination that's as beautiful to look at as it is to eat. The dressing is where things really come alive — fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey whisk together into something tangy, a little sweet, and deeply savory all at once. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden seafood-derived additives like fish sauce or oyster-based seasonings that sneak into so many Asian-inspired dressings. Coconut aminos steps in to deliver that umami depth cleanly and safely. A finishing scatter of lime zest pulls everything together and makes the whole bowl smell incredible. Toss it right before serving so the endive stays crisp and the dressing coats every single piece.

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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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