Celery Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, flavor-packed salad brings together seared flank steak and a rainbow of crisp vegetables, all tied together with a bold ginger-coconut dressing that's tangy, slightly sweet, and deeply aromatic. The dressing leans on coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of raw honey — no hidden fillers, no mystery ingredients, just clean and punchy flavor from start to finish. Shredded green and purple cabbage, julienned carrot, cucumber, fresh cilantro, and torn mint create a salad that's as beautiful to look at as it is satisfying to eat. The flank steak gets a quick coconut aminos and ginger marinade before hitting a hot skillet, where a proper sear builds that deeply browned crust that makes every thin slice irresistible. Slicing against the grain keeps the beef tender, and layering it over the dressed vegetables means every bite has a little of everything. A squeeze of lime at the table brightens the whole bowl and pulls all those bold flavors into focus. It's the kind of meal that feels restaurant-worthy but comes together with straightforward pantry staples and one good pan.
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!