Red Meat Allergy Friendly Ginger-Lime Collard Green Salad
Bright, bold, and completely plant-based, this collard green salad is the kind of dish that earns a permanent spot in your weekly rotation. The dressing is where the magic happens — fresh lime juice, grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply savory all at once. Massaging the collard ribbons by hand is the key step here: it softens the leaves, deepens their color, and transforms what might otherwise feel like a tough green into something genuinely tender and craveable. Shredded carrots and scallion greens add crunch and freshness, while cilantro brings a herby lift that ties every bite together. For anyone navigating a red meat allergy, this salad is a natural fit — every ingredient is clean and straightforward, with no hidden animal proteins or processed shortcuts to second-guess. It holds up beautifully in the fridge, making it a smart choice for meal prep or a next-day lunch that actually gets better as it sits. Serve it with extra lime wedges for a little extra brightness right before eating.
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!