Legume Free Asian Beef Salad with Ginger-Coconut Dressing
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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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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