Soy Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and beautifully crisp, this endive salad hits every note you want from a fresh starter or light lunch. Shredded carrot, paper-thin radishes, fresh cilantro, and sliced scallion greens pile on top of ribboned Belgian endive for a bowl that looks as good as it tastes. The dressing is where the magic happens — coconut aminos stand in for traditional soy-based sauces, delivering that same savory depth without any soy whatsoever, and they blend seamlessly with fresh lime juice, grated ginger, honey, and olive oil into a glossy, emulsified vinaigrette. For anyone navigating soy sensitivities, coconut aminos are a genuinely satisfying swap that you'd never notice was a substitution. Everything comes together in minutes with no cooking required, just a quick whisk and a good toss. A finishing scatter of lime zest ties the whole thing together with a fragrant pop of citrus. Serve it immediately while the endive still has its satisfying crunch.

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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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