Artificial Food Coloring Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold flavor, this salad is the kind of meal that feels like a restaurant dish you can actually pull off on a weeknight. The ginger-coconut dressing is built entirely from whole, recognizable ingredients — coconut aminos, apple cider vinegar, raw honey, turmeric, and fresh garlic — so there's none of the mystery that comes with bottled Asian-style sauces, which are notorious for sneaking in synthetic dyes and artificial additives. The vivid colors here come straight from nature: purple cabbage, julienned carrot, fresh herbs, and that gorgeous sear on the flank steak. Marinating the beef in coconut aminos and fresh ginger before a hot sear gives it deep, savory flavor without relying on anything processed. Slicing the steak thinly against the grain keeps every bite tender, and layering it over the dressed slaw means the whole bowl comes together in one satisfying, cohesive dish. A squeeze of lime at the end ties everything together and makes the flavors pop even more. It's the kind of clean, colorful cooking that proves you don't need anything artificial to make a meal look and taste this good.
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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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