Wheat Free Ginger-Lime Collard Green Salad
Bright, bold, and built entirely from whole ingredients, this collard green salad is the kind of dish that makes you rethink what a salad can be. The dressing leans on coconut aminos instead of soy sauce, which keeps things completely wheat-free without sacrificing any of that savory, umami depth. Fresh lime juice, grated ginger, and a touch of turmeric give every ribbon of greens a punchy, vibrant flavor that tastes anything but plain. The real trick here is the massage — working the dressing into the collard ribbons by hand softens them from tough and fibrous into something silky and almost tender enough to forget you're eating raw greens. Grated carrots add a little sweetness and crunch, while scallion greens and cilantro keep things fresh and aromatic. It holds up beautifully in the fridge, so it's just as good packed for lunch the next day as it is served right away.
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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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