Artificial Flavors Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad is the kind of meal that looks like it came from a restaurant but comes together entirely in your own kitchen with real, whole ingredients. The ginger-coconut dressing is the star — built from coconut aminos, apple cider vinegar, fresh ginger, raw honey, and turmeric, it delivers bold, layered flavor without a single synthetic shortcut. That matters more than it might seem, because many bottled Asian-style dressings and marinades quietly rely on artificial flavoring agents to mimic depth, and this one proves you simply don't need them. The flank steak gets a quick marinade, a hard sear in coconut oil, and a proper rest before being sliced thin against the grain, so every bite is tender and deeply savory. Underneath, a pile of shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, fresh cilantro, and torn mint gives you color, crunch, and brightness in every forkful. A squeeze of lime at the end ties everything together and makes the whole bowl pop. It's a genuinely satisfying weeknight dinner that earns its bold flavors the honest way.
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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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