Vegetarian Ginger-Lime Collard Green Salad
Collard greens don't always get the salad treatment, but once you try them shaved into thin ribbons and massaged into silky submission, you'll wonder why you ever saved them just for braising. The dressing here is bright and layered — fresh lime juice and grated ginger bring the zing, coconut aminos add a subtle savory depth, and a touch of raw honey and turmeric round everything out into something genuinely craveable. The massage step is the real magic: working the dressing into the greens by hand softens their natural toughness and coaxes out a tender, almost velvety texture that holds up beautifully. Shredded carrots add color and a little sweetness, while scallion greens and fresh cilantro keep things lively and aromatic. Everything here is plant-based and built from whole, recognizable ingredients, so it fits naturally into a meat-free kitchen without any substitutions or workarounds. It's the kind of salad that actually improves as it sits, making it a smart choice for meal prep or a make-ahead lunch that still tastes fresh the next day.
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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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