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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 heads Belgian endive (about 24 leaves) 2 cups (480 ml) finely shredded green cabbage (5 5/8 oz (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 (60 ml) chopped fresh cilantro (0.53 oz (15 g)) 1 / 3 cup (80 ml) toasted pecans, chopped (optional) (1 1/4 oz (35 g)) 3 tbsp (45 ml) apple cider vinegar (3 tbsp (45 ml)) 1 tbsp (15 ml) fresh lime juice (1 tbsp (15 ml)) 1 tsp (5 ml) Dijon mustard 2 tsp (10 ml) honey 3 tbsp (45 ml) mayonnaise (3 tbsp (45 ml)) 2 tbsp (30 ml) plain Greek yogurt (2 tbsp (30 ml)) 1 / 4 tsp (1.25 ml) celery seed 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste 1 / 4 tsp (1.25 ml) freshly ground black pepper 1 / 8 tsp (0.625 ml) smoked paprika (optional)
Show original ingredient measurements
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.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 94 kcal
Carbohydrates: 10.7 g
Protein: 1.2 g
Fat: 5.6 g
Saturated fat: 0.9 g
Cholesterol: 4 mg
Fiber: 2.1 g
Sugar: 7.6 g
Sodium: 224 mg
Potassium: 166 mg
Calcium: 29 mg
Iron: 0.39 mg
Vitamin A: 101 µg RAE
Vitamin C: 14.5 mg
Vitamin D: 0 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.