Citrus Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, herb-loaded salad brings serious restaurant energy to a weeknight dinner, with tender seared flank steak laid over a crunchy tangle of green and purple cabbage, carrot, cucumber, and fresh mint and cilantro. The real star is the ginger-coconut dressing — a punchy blend of coconut aminos, apple cider vinegar, honey, turmeric, and garlic that delivers bold, layered flavor without a single drop of citrus juice. Most Asian-inspired dressings lean hard on lime or orange, so this one is a genuine find for anyone navigating a citrus-free lifestyle. Apple cider vinegar steps in beautifully to provide that bright, tangy lift you'd normally expect from citrus, keeping the whole dish lively and balanced. The steak gets a quick marinade and a hot sear until deeply browned, then rests before being sliced thin against the grain for maximum tenderness. Lime wedges are listed as optional for those at the table who don't need to avoid citrus, so you stay in full control of what lands on your plate. It's the kind of meal that looks impressive, travels well to a lunch container, and genuinely makes you forget you're working around a restriction at all.
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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)
Can be omittedlime
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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