Cashew Free Ginger-Lime Collard Green Salad
Bright, zippy, and packed with bold flavor, 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 that ginger-lime dressing into the collard ribbons by hand softens them into something silky and tender rather than tough or bitter. Coconut aminos bring a subtle savory depth, while fresh ginger and turmeric give the whole bowl a warm, aromatic kick that feels anything but ordinary. Shredded carrots add sweetness and crunch, and a handful of cilantro and scallion greens keep things fresh and lively. Every ingredient here is whole and straightforward, so there's zero guesswork about what's in your bowl — no hidden nut-based sauces or ambiguous dressings to navigate. It holds up beautifully in the fridge, making it a smart make-ahead option for lunches or a vibrant side at your next dinner. Finish with an extra squeeze of lime and you've got a salad that genuinely earns its place at the table.
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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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