Emulsifier Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavors, this vibrant bowl brings together tender seared flank steak and a rainbow of fresh vegetables in a way that feels restaurant-worthy but comes together entirely in your own kitchen. The ginger-coconut dressing is the real star — a punchy blend of coconut aminos, apple cider vinegar, olive oil, raw honey, turmeric, and garlic that gets whisked together by hand with zero additives or stabilizers. That matters more than it sounds, because most bottled Asian-style dressings rely on emulsifiers to hold their texture, and this one proves you simply don't need them. Every ingredient here is whole and recognizable, from the fresh mint and cilantro to the julienned carrot and shredded cabbage that give the salad its satisfying crunch. Searing the flank steak in coconut oil over high heat builds a deeply browned crust, and slicing it thinly against the grain keeps every bite melt-in-your-mouth tender. A squeeze of lime over the top at the end ties everything together with a little brightness. It's the kind of meal that looks impressive, travels well to the table, and leaves you genuinely excited about eating clean.
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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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