Capsaicin Free Asian Beef Salad with Ginger-Coconut Dressing
Bold, vibrant, and packed with fresh herbs, this salad delivers everything you love about Asian-inspired flavors without a single drop of hot sauce or chili heat. That's actually harder to pull off than it sounds — so many dishes in this style lean on sriracha or chili flakes for their punch, but here the depth comes entirely from fresh ginger, turmeric, garlic, and a bright coconut aminos dressing that is genuinely addictive. The combination of green and purple cabbage with julienned carrot, cucumber, and a generous handful of cilantro and mint keeps every bite crisp and colorful. Flank steak gets a quick ginger-coconut marinade, then a hard sear in a hot pan until it's deeply browned and juicy — sliced thin against the grain, it's tender enough to melt into the salad. The ginger-coconut dressing does double duty, coating the vegetables first and then finishing the beef, so every component is tied together with the same warm, tangy backbone. A squeeze of lime at the end lifts the whole bowl and makes it feel restaurant-worthy with almost no extra effort. Whether you're cooking for someone who needs to avoid capsaicin for health reasons or you simply prefer your food flavorful without the fire, this one is a genuine keeper.
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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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