Cashew Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad is the kind of meal that looks like it came from a restaurant 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 stays juicy and tender when sliced thin against the grain. The base is a colorful tangle of green and purple cabbage, julienned carrot, cucumber, scallions, fresh cilantro, and torn mint — every bite has texture and brightness. What ties it all together is the ginger-coconut dressing, a punchy blend of apple cider vinegar, turmeric, honey, and garlic that's completely tree-nut-free without sacrificing any of the bold, complex flavor you'd expect from this style of dish. Many Asian-inspired dressings lean on nut butters as a base, but this one skips them entirely and still delivers serious depth. A squeeze of lime at the end lifts everything and makes the whole bowl feel fresh and alive. It's a satisfying, wholesome dinner that works just as well for meal prep as it does for a weeknight table.
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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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