Chestnut Free Ginger-Lime Collard Green Salad
Bright, punchy, and packed with texture, this collard green salad is the kind of dish that makes you rethink what a salad can be. Raw collards get sliced into thin ribbons and massaged with a zesty lime-ginger dressing until they soften and soak up every bit of flavor — no cooking required. Coconut aminos bring a subtle savory depth, while fresh ginger, raw honey, and ground turmeric layer in warmth and a gorgeous golden hue. Shredded carrots and scallion greens add crunch and color, and a handful of fresh cilantro ties the whole bowl together with a bright, herby finish. Tree nut allergies can make navigating salads tricky when dressings or toppings sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The dressing comes together in one small bowl, and the whole salad actually improves after a short rest, making it a great make-ahead option for lunches or weeknight dinners. Serve it with extra lime wedges for a final hit of citrus right before eating.
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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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