
Bright, punchy, and packed with texture, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about raw greens. Thinly ribboned collards get massaged with a zippy lime-ginger dressing until they soften and soak up every bit of flavor — no cooking required, just a little elbow grease. Coconut aminos bring a savory depth that plays beautifully against the fresh lime juice and warm turmeric, while grated carrots and scallion greens add crunch and color throughout. For anyone navigating carrageenan concerns, this salad is a breath of fresh air — every ingredient is whole and straightforward, with no processed dairy, no thickeners, and nothing hiding in a label. The dressing comes together in one small bowl and doubles as a marinade of sorts, gently breaking down the greens as they rest so the final result is tender rather than tough. A squeeze of extra lime right before serving ties everything together and keeps it tasting lively. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually improves with a little time.
Fig 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 →4 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
