Mushroom Free Ginger-Lime Collard Green Salad
Bright, bold, and packed with texture, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about raw greens. The secret is in the massage — working the dressing into the ribboned collards for a few minutes transforms them from tough and bitter into silky, deeply flavored leaves that actually want to be eaten. A zippy dressing of fresh lime juice, coconut aminos, grated ginger, honey, and turmeric brings serious depth without a single ingredient that could cause concern for anyone avoiding fungi. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep every bite lively and aromatic. This is also a genuinely forgiving recipe — it holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side. Serve it with extra lime wedges for a little extra brightness, and don't be surprised when people ask for the recipe.
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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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