This salad checks every box. Texture, flavor, and real nourishment. It’s hearty enough to stand on its own, holds up beautifully for meal prep, and somehow gets better as it sits.

Raw collards don’t always get the love they deserve, but when sliced just right and paired with a bold dressing, they soften, absorb flavor, and bring serious nutritional value to the table.

Ingredients

For the salad:

• 1 cup cooked quinoa, cooled
• 2 cups red cabbage, thinly shredded
• 1 large bunch collard greens, sliced thin (not quite chiffonade, not quite chopped)
• 1/3 cup toasted sliced almonds
• 2 tablespoons toasted sesame seeds

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• Juice of 1/2 lemon
• 1 tablespoon tahini
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon cracked black pepper (or more to taste)
• Pinch red pepper flakes
• Salt to taste

Instructions

1. Cook quinoa according to package instructions. Let it cool completely so it doesn’t wilt the greens.
2. In a large bowl, combine the red cabbage and collard greens. Give them a light toss to start breaking them down.
3. Add in the cooled quinoa and half of the almonds.
4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, tahini, sesame seeds, black pepper, red pepper flakes, and salt until smooth and emulsified.
5. Pour the dressing over the salad and toss well. Take your time here. The collards will start to soften as they absorb the dressing.
6. Let it sit for 10 to 15 minutes before serving to really let everything come together.
7. Finish with the remaining toasted almonds and an extra crack of black pepper.

Notes

• This holds beautifully in the fridge for a few days, making it perfect for meal prep.
• You can add grilled chicken, salmon, or crispy tofu to make it more substantial.
• If you’re new to raw collards, slicing them thin is key. It completely changes the experience.

It’s a beautiful day to build bowls that actually work for you.