Barley Free Ginger-Lime Collard Green Salad
Bright, punchy, and deeply satisfying, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about raw greens. The secret is in the massage — working the dressing into the thinly sliced ribbons for a few minutes transforms the leaves from tough and bitter into something silky and almost crave-worthy. A zesty dressing built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey delivers layers of flavor without relying on any grain-based sauces or condiments that could sneak in hidden barley. Coconut aminos does a brilliant job standing in for soy sauce here, keeping things savory and umami-rich while staying completely grain-free. Shredded carrots, scallion greens, and fresh cilantro round out the bowl with color, crunch, and a little herbal lift. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually gets better as it sits.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed
- 2 medium carrots, peeled and coarsely grated
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Stack the collard green leaves and roll them tightly lengthwise, then slice crosswise into very thin ribbons (about 1/8-inch wide). Transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, honey, sea salt, and turmeric until the honey is fully dissolved and the dressing is uniform.
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