Almond Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, herb-packed salad brings serious restaurant energy to a weeknight dinner, layering tender seared flank steak over a crunchy mix of green and purple cabbage, julienned carrot, cucumber, scallions, fresh cilantro, and torn mint. The real star is the ginger-coconut dressing — a punchy blend of coconut aminos, apple cider vinegar, raw honey, turmeric, and garlic that ties every element together with bright, bold flavor. Flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a hot skillet, building a deeply browned crust that makes each thin slice genuinely crave-worthy. Because every component here is naturally free of tree nuts, there's no need to audit labels or swap anything out — the recipe just works as written. The dressing is whisked together in minutes, and the vegetables can be prepped while the steak rests, so the whole process flows smoothly from pan to plate. A squeeze of fresh lime at the end lifts everything and makes the flavors pop even more. It's the kind of salad that actually satisfies, with enough protein and texture to feel like a complete, exciting meal.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, grated
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, grated
- 1 tsp raw honey
- ½ tsp ground turmeric
- 1 clove garlic, minced
For the salad
- 3 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine 1 tbsp coconut aminos and 1 tsp grated ginger. Pat the flank steak dry with paper towels, then rub the marinade evenly over both sides. Let the steak rest at room temperature for 15 minutes.
- 2
While the steak marinates, whisk together the 3 tbsp coconut aminos, apple cider vinegar, olive oil, 1 tbsp grated ginger, honey, turmeric, and minced garlic in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
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