This is one of my favorite summer recipes! These super fresh collard greens salad rolls are perfect for meal prep and make an incredibly refreshing raw plant-based meal. When it’s too hot to stand over a stove all day, these nutrient-packed rolls are the perfect way to cool down while nourishing your body.

❤️ Why You’ll Love These Collard Greens Salad Rolls

• No Cooking Required: Perfect for hot days when you don’t want to turn on the oven.
• Nutrient-Dense: Packed with vitamins, minerals, and antioxidants from fresh vegetables.
• Versatile: Customize with your favorite fillings to create your perfect salad roll.

🍲 Ingredients

Collard Greens/Chard – These leafy greens are the perfect alternative to traditional rice paper wrappers. Part of the same family as beets and spinach, chard is native to the Mediterranean and packed with incredible nutrition. It’s loaded with antioxidants, fiber, and vitamin K, which supports heart health. Using greens as your wrapper adds an extra nutritional boost to this salad roll recipe.

Natural Peanut Butter – The star ingredient in the accompanying sauce that takes these collard greens salad rolls to the next level. Beyond its rich, satisfying flavor, natural peanut butter provides protein, magnesium, phosphorus, zinc, niacin, and vitamin B6. Be sure to choose all-natural varieties without added sugar for maximum health benefits.

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👩‍🍳 How to Make Collard Greens Salad Rolls

1. For the peanut sauce, simply add all your ingredients into a jar and shake till well combined.  You may need to use a fork to stir to smoothen the peanut butter.  Set into the fridge.
2. For the ground round mix, another easy one, just add all your ingredients into a large bowl and stir till well combined. Set aside for 30 minutes before serving.
3. Prep your veggies and create an assembly line on your countertop, start with your collards, veg of choice, ground round mixture and top with sauce. Watch the video for full effect but should basically be enjoyed like a big wrap!  Alternatively, you can place your veg, sauce and ground mixture on the table and assemble there, just depends on how many you think you and your family will be having.
4. I love eating this meal with a salad, some grains or crispy fries, because balance!

🗒 Tips and Tricks

• Prep: Trim the thick stems from collard leaves to make them more flexible for rolling.
• Rolling: Keep fillings centered and compact for easier wrapping.
• Texture: Slice vegetables thinly for the best roll integrity.

🗒 Variations

Don’t go out to buy ingredients for this recipe, use what you already have on hand! Here are a few ideas:

• Greens: Use kale or romaine lettuce if collards aren’t available.
• Protein: Add marinated tofu, tempeh, or your favorite protein.
• Sauce: Replace peanut sauce with sweet chili sauce for those with nut allergies.
• Vegetables: Use whatever vegetables you have on hand – great for cleaning out the fridge!

🗒 Best served with

• Chicken Souvlaki
• High Protein Stir Fry Veggies with Tofu
• Turmeric Ginger Chia Tonic

👝 How to Store Leftovers

Store assembled rolls wrapped in damp paper towels in an airtight container in the refrigerator for up to 2 days.

🤔 Common Questions

Collard Greens Salad Roll

5 from 1 vote

🥬 Beat the heat with these no-cook collard greens salad rolls! Packed with fresh vegetables and served with a creamy lime peanut sauce, they're perfect for meal prep, picnics, or anytime you need a refreshing plant-based meal.

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Prep Time 30 minutes mins

Course Salads and Greens, Raw Food

Cuisine Vegan

Servings 4 -5

Ingredients

  

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For the wrap:

• fresh collards remove rough stem and wash
• 1 medium sized carrot julienned
• 1 mango julienned
• 1 cup purple cabbage finely chopped
• 1 red pepper julienned

For the Ground Round:

• 1 packaged ground round
• 2 inch knob of grated ginger
• 1/4 cup fresh mint finely chopped
• 1/4 cup fresh basil finely chopped
• 3 tbsp. tamari
• juice of one lime
• 1 tsp chili flakes
• 1 tsp black garlic
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• season to taste

For the peanut sauce:

• 1/4 cup peanut butter
• 2 tbsp. spicy sesame oil
• juice of half a lime juice
• 2 tbsp. water
• 2 tbsp. tamari
• 1 inch knob of ginger grated
• 2 cloves of garlic grated
• 1 tbsp. sambal chili paste

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Instructions

 

• For the peanut sauce, simply add all your ingredients into a jar and shake till well combined.  You may need to use a fork to stir to smoothen the peanut butter.  Set into the fridge.
• For the ground round mix, another easy one, just add all your ingredients into a large bowl and stir till well combined. Set aside for 30 minutes before serving.
• Prep your veggies and create an assembly line on your countertop, start with your collards, veg of choice, ground round mixture and top with sauce. Watch the video for full effect but should basically be enjoyed like a big wrap!  Alternatively, you can place your veg, sauce and ground mixture on the table and assemble there, just depends on how many you think you and your family will be having.
• I love eating this meal with a salad, some grains or crispy fries, because balance!

Notes

The peanut sauce lasts for up to 5 days in a tight sealed container in the fridge.

The ground round mixture will last up to 3-4 days in the fridge in a tight sealed container.

Store veggies and collards in a damp container for longer lasting crispness!

If you do not have ground round then use a cook french lentil and pulsed walnut mixture.  A 1:1 ratio will work perfectly!

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