Gluten 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 being seared to a deep, caramelized crust, then sliced thin against the grain for maximum tenderness. The base is a colorful tangle of green and purple cabbage, julienned carrot, cucumber, scallion greens, fresh cilantro, and torn mint — every bite is bright and satisfying. The ginger-coconut dressing ties it all together with a punchy blend of apple cider vinegar, turmeric, honey, and garlic that feels bold without being heavy. Because the entire recipe leans on coconut aminos instead of soy sauce, there's no need to hunt down specialty substitutes or stress over hidden gluten in condiments — it's naturally handled from the start. A squeeze of lime over the top right before serving wakes everything up and makes the flavors pop. This one is equally at home as a weeknight dinner or something you'd proudly set out for guests.
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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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