Raw Collard Greens Salad

I know what you’re thinking. Raw collards… in a salad? Not so sure about that.

I honestly felt the same way when I found this recipe, but then I remembered how much I like to use raw collard greens as wraps and thought I’d give it a try. So glad I did, because it actually turned out great! Just like with marinated kale salads, the oil wilts the greens and makes them more palatable – perfect as a base for a salad.

Raw Collard Greens Salad with apple cider vinegar in a white serving bowl.

The funny thing about this collard green salad (at least to me) is that it still kind of looks like regular ol’ soul food collards with the bacon and all.

Raw Collard Greens in a white serving bowl on a wood countertop.

Only the “bacon” bits are actually sun-dried tomato pieces.

Raw Collard Green Salad

5 from 21 votes
Adapted from The Daily Raw Cafe
A bowl of raw collard green salad.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 1 bunch collard greens, washed
  • 1/8 cup olive oil
  • 1/4 teaspoon sea salt
  • ¼ cup apple cider vinegar
  • 6-8 chopped sun-dried tomatoes
  • 1/3 cup onion, chopped
  • 1-3 cloves raw garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon black pepper


  • De-stem and chop the collard greens. An easy way to de-stem collard greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the collards is to stack a few leaves, roll them up into a cigar shape and cut the through the collard cylinder, making strips.
  • Place strips in a large bowl. Pour olive oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.
  • Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper.
  • Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.


Serving: 1/4 of recipe Calories: 95kcal Carbohydrates: 5g Protein: 2g Fat: 7g Fiber: 3g Sugar: 2g


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

I’m quite certain I could fool some folks into trying this salad by telling them that it has bacon in it. Once they’ve had a bite, they won’t care that it doesn’t have bacon because it tastes so yummy. Hmm… I wonder how that would go over with Isaac’s family at Thanksgiving dinner? 😉

Probably not the best idea but I could still bring this as a side dish for Thanksgiving. I’m pretty certain it would be a crowd pleaser.

Raw Collards in a white serving dish with a silver serving utensil sticking out.

Like all leafy greens, collard greens have a ton of vitamins and minerals, but most of the time they are submerged in water or cooked for long periods, reducing some of their nutritional content. Not so with this salad – you get to take full advantage of all the nutritional benefits! And it’s the perfect salad for fall/winter because collards are abundant this time of year and the raw garlic + red pepper flakes add a little heat that will warm you right up. Which reminds me, if you don’t like spicy things, I would use a little less garlic and crushed red pepper than the recipe recommends because it does have a punch.

One word of caution, the dressing on this salad has a little bit of a pungent smell. I think it’s the apple cider vinegar and the raw garlic that does it. It’s really not THAT bad but I wouldn’t recommend packing it up to take with you on a plane. The only reason I’m saying this is because it IS travel season and I’m always THAT girl – the one with the stinky food on the plane. As soon as I made this salad I started thinking about some funny experience with me taking this salad on a plane and embarrassing Isaac again. So yeah, that’s just a little warning – but please don’t let that stop you from making this. 🙂

Raw Collard Green Salad in a white serving dish.

In a nut shell, I highly recommend giving raw collard greens a chance – I think you’ll be pleasantly surprised.

Happy Thanksgiving week!

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Recipe Rating

    1. Bonnie
      November 21, 2021 AT 7:04 pm

      So delicious! I used the three cloves garlic, only 1/4 tsp crushed red pepper, no black pepper and Bragg’s Organic apple cider vinegar! Marinated over night. Out of this world delicious. I immediately added this recipe to my recipe book!! So glad to know I can use collards as a salad!! Wow!!thank you!!

      1. Brittany Mullins
        November 22, 2021 AT 10:26 am

        Ah yay! So happy to this collard greens salad was a success, Bonnie. Thanks so much for making it and coming back to leave a review. It means the world to me!

    2. Alma Givens
      June 23, 2021 AT 10:02 pm

      5 stars
      I love it I am trying it on my whole family. This is what I am taking to all cook outs. Thanks

      1. Brittany Mullins
        June 24, 2021 AT 10:29 am

        Aw yay! I love hearing this! I’m so glad this recipe has been a hit, Alma! Thanks for the review and star rating. i really appreciate it!

    3. Sarah Kelley
      June 21, 2021 AT 8:05 pm

      5 stars
      I adore your garlicky kale salad- used to make huge batches of it for church and it got eaten quick. So when I put in massaged collards and saw your EBF, I was HOOKED. Didn’t have any ACV but did have rice wine vinegar. Didn’t have hours for it to marinate. It was EXCEPTIONAL! Happy to start the CSA season off right, less afraid of one more vegetable. Thank you Brittany!

      1. Brittany Mullins
        June 22, 2021 AT 11:27 am

        Aw yay! I’m so glad this recipe was a success, Sarah. Thanks so much for trying it and coming back to leave a review. It means the world to me!

    4. Pat
      April 19, 2021 AT 7:42 am

      5 stars
      Vowed to never massage greens. Boy am I glad I did. This is my new favorite recipe for collards or any other green.

      1. Brittany Mullins
        April 19, 2021 AT 10:20 am

        Yay! So glad this recipe was a hit, Pat! Thanks for coming back to leave a review. I really appreciate it.

    5. Tanya
      October 25, 2020 AT 4:06 am

      5 stars
      Tasty! Way betterthan expected..Love the crunch❤🎉

      1. Brittany Mullins
        October 26, 2020 AT 12:02 am

        Ahh yay, so glad you loved this salad, Tanya!!

Parchment paper lined with protein balls.


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