Brazil Nut Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold Southeast Asian-inspired flavors, this salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. Flank steak gets a quick coconut aminos and ginger rub before hitting a hot skillet, building a deeply browned crust that makes every thin slice genuinely satisfying. The ginger-coconut dressing — built from apple cider vinegar, raw honey, turmeric, and garlic — is tangy, slightly sweet, and ties the whole bowl together without relying on any soy sauce or store-bought shortcuts that might carry hidden allergen risks. A generous pile of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and torn mint gives you serious crunch and freshness in every forkful. Because every single component here is made from scratch with whole, straightforward ingredients, there's no guesswork about what's actually in your bowl — a real relief when you're navigating tree nut concerns at the grocery store. A squeeze of lime over the top right before serving wakes everything up and makes the flavors pop even more. This one is equally at home as a weeknight dinner or something you'd proudly set out for guests.
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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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