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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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.
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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