Legume Free Ginger-Lime Collard Green Salad
Collard greens get a serious glow-up here, transformed from a slow-cooked Southern staple into a bright, crunchy salad that's bold enough to hold its own as a main or a side. The trick is slicing the leaves into thin ribbons and massaging them with the dressing until they soften just enough — that hands-on step is what takes this from tough and bitter to silky and craveable. A punchy lime-and-ginger dressing built on coconut aminos brings tangy, umami-rich depth without a drop of soy sauce, making it a natural fit for anyone navigating legume-free eating where soy is off the table. Grated carrots add sweetness and color, while fresh cilantro and scallion greens keep every bite lively. A pinch of turmeric gives the whole bowl a warm golden hue and layers in just a little earthy complexity. The salad actually improves as it sits, so it's a smart make-ahead option for meal prep or a weeknight dinner that needs to come together fast. Finish with an extra squeeze of lime and you've got something that tastes far 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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