Yeast Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bright, crisp, and loaded with bold flavor, this endive salad is the kind of dish that makes you feel like you're eating at a restaurant rather than pulling something together at home. Bitter Belgian endive ribbons get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a combination that's as beautiful to look at as it is satisfying to eat. The real star is the dressing — a zippy emulsion of fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey that comes together in minutes and coats every piece of the salad perfectly. Because the dressing is built entirely from whole, unprocessed ingredients, there's no need to scrutinize labels for hidden fermented additives or brewer's yeast that can sneak into store-bought vinaigrettes and soy sauces. Coconut aminos step in beautifully here, delivering that savory depth without any of the fermentation concerns. A finishing scatter of lime zest ties everything together with an extra hit of citrus that feels almost fancy. This one is fast, fresh, and genuinely hard to stop eating.

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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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