Rice Free Ginger-Lime Collard Green Salad
Bright, punchy, and packed with texture, this collard green salad is the kind of dish that makes you rethink what a salad can be. Thinly sliced collard ribbons get massaged with a zingy lime-and-ginger dressing until they soften into something almost silky, while shredded carrots and fresh cilantro keep every bite lively. Coconut aminos bring a savory depth you might not expect from a simple green salad, and a touch of raw honey and turmeric round out the dressing with warmth and just a hint of sweetness. For anyone navigating a grain-free plate, this one is naturally in the clear — no fillers, no starches, just whole vegetables and a clean, bold dressing. The massage technique is the real secret here; a few minutes of working the greens by hand transforms them from tough and bitter to tender and deeply flavored. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually gets better as it sits. Finish with an extra squeeze of lime right before serving and it tastes completely fresh every time.
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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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