Cinnamon Free Ginger-Lime Collard Green Salad
Bright, bold, and completely free of warm spice blends, this collard green salad is a refreshing departure from the usual leafy side. The dressing leans hard into fresh lime juice and finely grated ginger for a zippy, aromatic punch that never goes near anything cinnamon-adjacent — making it a genuinely safe pick when you need to avoid that spice without sacrificing complexity. Coconut aminos add a subtle savory depth, while a touch of raw honey and ground turmeric round everything out into something that feels surprisingly layered for such a simple prep. The real technique here is the massage — working the dressing into the collard ribbons by hand for a few minutes transforms what can be a tough, bitter leaf into something tender and almost silky. Grated carrots and scallion greens add color and crunch, and the fresh cilantro keeps the whole bowl feeling lively. A final squeeze of lime right before serving ties it all together. It holds up well in the fridge too, so it's a smart make-ahead option for lunches or a weeknight spread.
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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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