Gelatin Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold Southeast Asian-inspired flavors, this dish is a genuinely satisfying meal that comes together with nothing more than fresh produce, good-quality beef, and a punchy homemade dressing. The ginger-coconut dressing is the real star — coconut aminos, apple cider vinegar, raw honey, and turmeric whisk together into something tangy, slightly sweet, and deeply aromatic. Flank steak gets a quick marinade and a hard sear in coconut oil, then rests before being sliced thin against the grain for maximum tenderness. Piled over a colorful mix of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint, every bite has texture and freshness in spades. Because the entire recipe is built around whole, unprocessed ingredients, there's no need to scrutinize labels for hidden thickeners or animal-derived setting agents that can sneak into store-bought dressings and marinades. A squeeze of lime right before serving lifts everything and makes the flavors pop even more. It's the kind of salad that genuinely feels like a restaurant-quality meal without any of the guesswork.
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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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