Soy 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 key move here is massaging the collard ribbons with the dressing until they soften and deepen in color — that hands-on step transforms what could be a tough, bitter leaf into something silky and genuinely craveable. The dressing leans on coconut aminos instead of traditional soy sauce, which delivers that same savory, umami-rich depth without any soy in sight — a smart swap that keeps the whole bowl completely clean for anyone avoiding it. Fresh lime juice and grated ginger give every bite a lively, citrusy kick, while a touch of honey and turmeric round things out with warmth and subtle sweetness. Shredded carrots add crunch, scallion greens bring a mild bite, and fresh cilantro ties it all together with a little herby brightness. It holds up well in the fridge, making it a solid option for meal prep or a make-ahead side that actually improves 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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