Vegetarian Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and beautifully crisp, this endive salad is the kind of dish that makes you rethink what a salad can be. Thinly sliced Belgian endive ribbons get tossed with julienned carrot, snappy radishes, fresh cilantro, and scallion greens for a bowl that's as colorful as it is satisfying. The real star is the dressing — a zippy blend of fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey that gets whisked into a lightly emulsified pour-over with extra-virgin olive oil. That combination of tangy citrus and warming ginger hits every note at once, coating each piece of veg in something genuinely craveable. It comes together fast with no cooking required, just a little knife work and a good whisk. A finishing scatter of lime zest over the top adds one last pop of fragrance that makes the whole plate feel restaurant-worthy. This is the kind of effortless, produce-forward recipe that earns a permanent spot in your weeknight rotation.

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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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