Sesame Free Ginger-Lime Collard Green Salad
Bright, punchy, and genuinely satisfying, this collard green salad is the kind of dish that makes you rethink what a salad can be. Raw collards get sliced into thin ribbons and massaged with a zesty lime-and-ginger dressing until they soften and soak up every bit of flavor — no wilting in a hot pan required. The dressing leans on coconut aminos instead of soy sauce or anything containing sesame, so you get that savory, umami depth without any of the cross-contact concerns that come with bottled Asian-style dressings. Grated carrots add sweetness and crunch, while fresh cilantro and scallion greens keep things lively and aromatic. A touch of raw honey and ground turmeric round out the dressing with warmth and just a hint of earthiness. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as it sits.
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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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