High Fructose Corn Syrup Free Ginger-Lime Collard Green Salad
Bright, zippy, and packed with texture, this collard green salad is the kind of dish that makes you rethink what a salad can be. Shredding the collards into thin ribbons and massaging them with the dressing is the real magic here — it softens the leaves just enough to make them tender and silky without any cooking required. The dressing comes together from whole, recognizable ingredients: fresh lime juice, grated ginger, coconut aminos, a touch of raw honey, and a pinch of turmeric for warmth and color. Every component is naturally free of the processed sweeteners that sneak into so many bottled dressings and condiments, so you can feel genuinely good about what's in the bowl. Shredded carrots add a little sweetness and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually gets better as it sits.
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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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