30-Minute Raw Collard Green Salad
This vibrant raw salad transforms tough collard greens into tender ribbons through gentle massaging with a bright sesame-tahini dressing. Fresh grapefruit segments and toasted coconut flakes add tropical sweetness and crunch, while benne seeds provide nutty depth. The citrusy vinaigrette balances soy sauce umami with grapefruit tang, creating a refreshing side dish perfect for warm weather or as a light lunch. The massaging technique is key to breaking down the sturdy greens without cooking.
Ingredients
- 1 teaspoon benne or sesame seeds
- 1 tablespoon grapefruit zestorange1:1
Sweeter citrus flavor
- 3 tablespoons grapefruit juiceorange1:1
Sweeter citrus flavor
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon tahini
- ½ teaspoon sugar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¾ cup grapeseed oil
- 2 bunches collard greens, washed and stripped of stems, sliced into 1/4-inch-thick ribbonskale1:1
Slightly more tender texture
- 1 cup unsweetened coconut flakes, lightly toasted, divided
- kosher salt and freshly ground black pepper, to taste
- 1 grapefruit, zested, peeled, and cut into segmentsorange1:1
Sweeter citrus flavor
Instructions
- 1
Grate grapefruit for 1 tablespoon zest
- 2
Remove remaining peel and pith with a paring knife
- 3
Use paring knife to gently remove each segment from membrane
- 4
Squeeze juice from remaining flesh
- 5
Heat small skillet over medium heat and add benne seeds
- 6
Shake constantly until fragrant and slightly brown
- 7
Set aside to cool
- 8
In small bowl combine toasted seeds with grapefruit zest, grapefruit juice, rice wine vinegar, soy sauce, tahini, sugar, red pepper flakes, and kosher salt
- 9
Slowly whisk in grapeseed oil until dressing thickens slightly
- 10
In serving bowl combine collard greens and half the coconut flakes
- 11
Season with salt and pepper
- 12
Drizzle about 1/4 cup of dressing around perimeter of bowl and toss with salad
- 13
Gently massage dressing into collards for a full minute
- 14
Add grapefruit segments and toss together
- 15
Sprinkle with remaining coconut and serve immediately with extra dressing on the side
Tips
Massaging the collard greens for a full minute is crucial to break down their tough fibers and make them tender enough to eat raw.
Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden for the best flavor and crunch.
Good to Know
Refrigerate up to 2 days but best served immediately as greens will continue to soften
Dressing can be made 1 day ahead and refrigerated
Serve immediately after assembling for best texture
Common Mistakes
Over-massaging collard greens will make them mushy
Skipping the massage step will leave greens too tough to eat
Adding all dressing at once will oversaturate the salad
Substitutions
FAQ
Can I make this salad ahead of time?
The dressing can be made a day ahead, but assemble the salad just before serving to prevent the greens from becoming too soft and wilted.
What if I can't find benne seeds?
Regular sesame seeds work perfectly as a substitute. Toast them the same way until fragrant and lightly golden for the best nutty flavor.
How long will leftover salad keep?
Leftover dressed salad will keep refrigerated for up to 2 days, though the greens will continue to soften and the texture will change.