Carrageenan Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavor, this vibrant salad brings together two kinds of shredded cabbage, julienned carrot, cool cucumber, and a riot of fresh herbs that make every forkful feel alive. The real star is the ginger-coconut dressing — a punchy blend of coconut aminos, apple cider vinegar, raw honey, turmeric, and garlic that ties everything together without a drop of anything processed or suspect. For anyone navigating carrageenan, the tricky part is usually sauces and dressings, since the additive hides in everything from bottled vinaigrettes to certain coconut milk products — but every ingredient here is whole, clean, and straightforward. Flank steak gets a quick marinade, a hard sear in coconut oil, and a proper rest before being sliced thin against the grain, which keeps it tender and juicy against all those crisp vegetables. The layering of fresh cilantro and torn mint is what pushes this from a simple protein-and-veg bowl into something genuinely restaurant-worthy. A squeeze of lime over the top right before eating brightens the whole dish and makes the ginger and turmeric really sing. It's the kind of meal that looks impressive, comes together with minimal fuss, and leaves you feeling great about every single thing on the plate.
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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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