Turmeric Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter endive ribbons, crisp julienned carrot, and paper-thin radishes come together in a salad that feels genuinely restaurant-worthy without much effort at all. The dressing is where the magic happens — bright lime juice, coconut aminos for a subtle savory depth, raw honey, and freshly grated ginger create a balance that's tangy, a little sweet, and just bold enough to make every bite interesting. Coconut aminos is a smart swap for conventional soy sauce here, keeping the flavor complex while staying completely free of ingredients that can sneak turmeric into the mix. Fresh cilantro and scallion greens add a pop of color and herby freshness that ties the whole bowl together. Toss it right before serving so the endive stays crisp and the dressing clings to every ribbon and shred. A little lime zest scattered on top at the end is optional, but it lifts the whole dish and makes it look as good as it tastes.

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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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