Chicken Free Ginger-Lime Collard Green Salad
Bright, punchy, and completely plant-based, this collard green salad is the kind of dish that makes you rethink what a salad can be. The secret is in the massage — working the dressing into those thin ribbons of collard greens for a few minutes transforms them from tough and bitter into silky, deeply flavored leaves that actually want to be eaten raw. A zesty dressing built on fresh lime juice, coconut aminos, grated ginger, and a touch of turmeric brings serious depth without a single drop of fish sauce or anything animal-derived. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep every bite lively and aromatic. It's a genuinely satisfying main or side that holds up beautifully in the fridge, making it a smart choice for meal prep or a next-day lunch. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's in your bowl.
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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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