Breastfeeding Friendly Asian Beef Salad with Ginger-Coconut Dressing
Eating well while nursing can feel like a constant juggling act, but this vibrant bowl makes nourishing yourself genuinely exciting. Flank steak delivers a solid hit of iron and protein — two nutrients that matter a lot in the postpartum months — while the rainbow of shredded cabbage, carrot, cucumber, and fresh herbs packs in vitamins and hydration in every forkful. The ginger-coconut dressing is where this dish really sings: fresh ginger, turmeric, raw honey, and coconut aminos come together into something bright, warming, and completely free of anything you'd want to avoid right now. Coconut aminos stand in for soy sauce throughout, so you're skipping a common allergen without sacrificing any of that savory depth. Searing the steak in coconut oil and resting it properly before slicing against the grain means every bite is tender rather than chewy — a small technique that makes a big difference. The fresh mint and cilantro aren't just garnish; they lift the whole bowl and make it feel restaurant-worthy on a weeknight. Squeeze a lime wedge over everything right before eating and you've got a meal that feels like a treat while quietly doing a lot of good work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!