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.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
