Shredded Collard Greens Salad with Peanut Dressing

collard greens salad with peanut dressing on a brown serving dish on a counter

Shredded Collard Greens Salad with Peanut Dressing

Raw greens are paired with black-eyed peas, carrots, and peanuts, then tossed in a creamy ginger peanut butter dressing, in this Southern-inspired salad.

Course Salad, Side Dish

Cuisine Southern

Prep Time 20

Total Time 20

Servings

Calories 325kcal

Author Lizzie Streit, MS, RDN

Ingredients

For the salad:

1 bunch collard greens
1 cup freshly grated carrots
1 15-ounce can black-eyed peas drained and rinsed
¼ cup peanuts I used lightly salted, dry-roasted peanuts

For the dressing:

¼ cup creamy peanut butter
1 lime juiced
2 tablespoon reduced sodium soy sauce sub tamari or coconut aminos if needed
1 tablespoon honey sub maple syrup to make vegan
2 tablespoon chopped fresh cilantro
2 teaspoon chopped fresh ginger
1 clove garlic minced

Instructions

Prepare the collard greens by removing the stems and cutting the leaves into thin strips. An easy way to do this is to roll up the collard leaves then slice them in the same way you would chiffonade basil. If you would like to soften the collards before preparing the recipe, place the sliced collards in a large bowl. Add a drizzle of olive oil and a dash of salt, and massage the greens with your hands for a few minutes until they reach your desired texture.
Combine the greens with the black-eyed peas, carrots, and peanuts in a large mixing bowl. In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, honey, cilantro, ginger, and garlic. Thin with water, one tablespoon at a time, as needed. Once the dressing is your desired consistency, pour it over the salad and toss until coated. Enjoy!

Notes

If you prepare this salad in advance, store the salad ingredients and dressing in separate airtight containers in the fridge for up to 24 hours. Wait to add the dressing until serving.

Nutrition