Black Pepper Free Ginger-Lime Collard Green Salad
Bright, punchy, and surprisingly satisfying, this collard green salad is the kind of dish that makes you rethink what a salad can be. The dressing leans hard on fresh lime juice and finely grated ginger for heat and zing, with coconut aminos adding a savory depth that ties everything together beautifully. A pinch of turmeric gives the whole bowl a warm golden glow without any of the sharp bite that black pepper typically brings to a recipe like this — making it a genuinely flavorful option for anyone who needs to avoid that particular spice. The real technique here is the massage: working the dressing into the collard ribbons by hand for a few minutes transforms the leaves from tough and bitter to silky and tender, almost like a quick-pickled texture. Grated carrots add sweetness and color, while scallion greens and fresh cilantro keep things lively and aromatic. It holds up well in the fridge, so it's just as good packed for lunch the next day as it is served right away with an extra squeeze of lime.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!