Eggless Ginger-Lime Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(16)

Bright, bold, 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 punchy lime-ginger dressing until they soften and soak up every bit of flavor — no cooking required. The dressing leans on coconut aminos for a savory depth, while fresh ginger, turmeric, and raw honey bring warmth and a subtle sweetness that keeps things interesting. Shredded carrots add crunch, and a handful of cilantro and scallion greens keep it fresh and vibrant all the way to the last bite. Since every component here is a whole, recognizable ingredient, you never have to second-guess what's in it — no hidden binders or emulsifiers that so often sneak eggs into store-bought dressings. It holds up beautifully in the fridge, making it a smart option for meal prep or a make-ahead side that actually improves as it sits.

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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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