Appetizer: Mexico – Ensalada de Endibia Yucateca (Yucatán Endive Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 min

Additional 10 min

Total 28 min

Ingredients

2 heads Belgian endive (about 24 leaves)
2 cups finely shredded green cabbage (160 g)
1 large Granny Smith apple, cut into thin matchsticks
1 medium carrot, julienned or coarsely grated
2 scallions, thinly sliced
1 small jalapeño, seeded and minced
1 / 4 cup chopped fresh cilantro (15 g)
1 / 3 cup toasted pecans, chopped (optional) (35 g)
3 tbsp apple cider vinegar (45 ml)
1 tbsp fresh lime juice (15 ml)
1 tsp Dijon mustard
2 tsp honey
3 tbsp mayonnaise (45 ml)
2 tbsp plain Greek yogurt (30 ml)
1 / 4 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 8 tsp smoked paprika (optional)

Instructions

Toast pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
In a large bowl, whisk together apple cider vinegar, lime juice, Dijon, honey, mayonnaise, yogurt, celery seed, salt, pepper, and smoked paprika (if using).
Add cabbage, apple, carrot, scallions, jalapeño, and cilantro to the bowl; toss to coat. Let sit 10 minutes to lightly soften and meld flavors.
Trim the base of each endive and separate into leaves; rinse and pat dry.
Spoon slaw into endive leaves and top with toasted pecans. Add a tiny squeeze of lime or a pinch of smoked paprika if desired.
Serve chilled or at cool room temperature within 1 hour for best crunch.