Gelatin Free Ginger-Lime Collard Green Salad
Bright, punchy, and loaded with texture, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about raw greens. Thinly sliced collard ribbons get massaged with a zippy lime-ginger dressing until they soften and soak up every bit of flavor — no wilting in a pan required. Coconut aminos add a subtle savory depth, while fresh turmeric and honey round out the dressing into something genuinely craveable. Shredded carrots and scallion greens bring crunch and color, and a handful of cilantro ties the whole bowl together with a fresh, herby finish. For anyone navigating a gelatin-free lifestyle, this recipe is naturally in the clear — every single ingredient is whole, plant-based, or minimally processed, with zero hidden additives to second-guess. A short rest after tossing lets the greens continue to tenderize, so the salad only gets better as it sits. Serve it as a vibrant side or pile it high as a light main with lime wedges squeezed over the top.
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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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