Shellfish 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 everything you thought you knew about raw greens. The secret is in the massage — working the dressing into the thinly sliced ribbons for a few minutes transforms tough collard leaves into something silky and deeply flavorful. A zesty dressing built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey brings serious depth without a single ingredient that could raise concerns for anyone avoiding shellfish. That matters more than you might think, since soy-based sauces and Asian-inspired dressings are a common hiding spot for oyster sauce or shrimp paste — here, coconut aminos do all the savory heavy lifting, cleanly and confidently. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep every bite lively. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side that only gets better as the flavors settle.
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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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