Dairy Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. Flank steak gets a quick coconut aminos and ginger marinade before hitting a hot skillet, building a deeply browned crust that makes every thin slice irresistible. The ginger-coconut dressing — built from coconut aminos, apple cider vinegar, honey, turmeric, and garlic — is bright, punchy, and completely free of any dairy, so there's no swapping or substituting required here. It's genuinely designed this way from the ground up, which means the flavors are intentional and balanced rather than compromised. A generous pile of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint gives you serious crunch and color in every bite. Slicing the steak thinly against the grain and layering it over the dressed vegetables is the kind of simple technique that makes the whole dish feel elevated. A squeeze of lime over the top right before serving ties everything together with a little extra brightness.
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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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