Yeast Free Ginger-Lime Collard Green Salad
Bright, punchy, and loaded with fresh flavor, 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 those thin ribbons of collard for a few minutes transforms them from tough and bitter into something silky, tender, and deeply savory. A zesty dressing built from fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey does all the heavy lifting, with ground turmeric adding a warm, golden undertone. Shredded carrots and fresh cilantro round things out with color and brightness, making this as beautiful in the bowl as it is on the palate. For anyone navigating a yeast-free lifestyle, this salad is a natural fit — every ingredient is whole and unprocessed, with no fermented condiments, vinegars, or hidden additives to worry about. Coconut aminos stand in for soy sauce and bring that umami depth without any of the usual concerns. It holds up well in the fridge, making it a smart prep-ahead option for lunches or a vibrant side at dinner.
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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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