Lactose Free Ginger-Lime Collard Green Salad
Bright, bold, and completely plant-based, this collard green salad is the kind of dish that makes you rethink what a salad can be. The dressing — built on fresh lime juice, grated ginger, coconut aminos, and a touch of honey — delivers a punchy, tangy-savory hit that clings beautifully to every ribbon of massaged greens. Speaking of which, the hands-on massage step is the real magic here: working the dressing into the collard ribbons for a few minutes transforms them from tough and bitter to silky and deeply flavored. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. Because every single ingredient in this recipe is naturally free of dairy, there's zero guesswork or label-reading required — just clean, vibrant food you can feel good about. It holds up well 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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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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