Bright, bold, and loaded with fresh herbs, this salad brings serious restaurant energy to a weeknight dinner table. The combination of shredded green and purple cabbage, julienned carrot, cucumber, cilantro, and torn mint creates a base that's crunchy, colorful, and genuinely exciting to eat. Thinly sliced flank steak — seared hard in coconut oil until deeply browned, then rested and cut against the grain — sits right on top, making every forkful a mix of tender beef and crisp vegetables. The ginger-coconut dressing is where everything clicks. Coconut aminos, apple cider vinegar, raw honey, turmeric, and fresh garlic whisk into something tangy, slightly sweet, and deeply savory — no soy sauce, no peanut sauce, no edamame hiding anywhere. For anyone navigating a legume-free lifestyle, Asian-inspired dishes can feel off-limits because so many rely on soy or peanut-based sauces, but every ingredient here sidesteps that entirely without sacrificing any of the flavor you're after. A squeeze of lime over the finished bowl ties it all together and makes the whole thing taste even brighter. This one is a keeper.
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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.
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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