Hazelnut 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 ginger-coconut aminos 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, scallions, fresh cilantro, and torn mint — textures and flavors that keep every bite interesting. Tying it all together is a bright ginger-coconut dressing spiked with apple cider vinegar, turmeric, honey, and garlic, which soaks into the vegetables just enough without wilting them. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your dressing. A squeeze of lime over the top at the end pulls the whole dish into sharp, fresh focus. It's bold, satisfying, and genuinely easy to pull off on a weeknight.
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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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