Nutmeg 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. Thinly ribboned collards get massaged with a punchy lime-and-ginger dressing until they soften into something almost silky, with just enough bite left to keep things interesting. Coconut aminos add a subtle savory depth, while fresh turmeric and honey round out the dressing into a perfectly balanced vinaigrette that clings to every strand. Shredded carrots bring sweetness and crunch, and a handful of cilantro and scallion greens keep the whole bowl feeling fresh and vibrant. The massage step is the real magic here — it transforms tough leaves into tender, flavor-soaked ribbons without any cooking required. For anyone navigating spice sensitivities, this recipe is naturally free of the warm baking spices that sneak into so many dressings and slaws, relying instead on ginger and lime for all its heat and brightness. It holds up beautifully in the fridge, making it a smart, satisfying option for meal prep or a last-minute side that still feels like you tried.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!