Dairy Free Ginger-Lime Collard Green Salad
Bright, bold, and built entirely from plants, this collard green salad is the kind of dish that makes you rethink what a salad can be. The key move here is massaging the thinly sliced collard ribbons with the dressing — a hands-on step that transforms the raw greens from tough and bitter into something silky and deeply flavorful. The dressing itself is a punchy blend of fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric, which means there's zero need for any butter, cream, or cheese to make it taste rich and satisfying. Coconut aminos pull double duty, adding that savory, umami depth you'd normally get from soy sauce while keeping the whole thing completely free of dairy and soy. Shredded carrots, scallion greens, and fresh cilantro round out the bowl with color, crunch, and a little herby brightness. It holds up well in the fridge, making it a smart prep-ahead option for lunches or a vibrant side at dinner. Finish with an extra squeeze of lime right before serving and you've got something that tastes way more impressive than the ingredient list suggests.
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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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