Macadamia Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant salad brings together seared flank steak and a rainbow of crisp vegetables in a way that feels restaurant-worthy but comes together entirely in your own kitchen. The ginger-coconut dressing is the real star — built from coconut aminos, apple cider vinegar, raw honey, and turmeric, it delivers a bright, slightly tangy punch that ties every element of the bowl together beautifully. Many Asian-inspired salads lean on nut-based sauces or toppings that can make them off-limits for people avoiding tree nuts, but this one achieves all that bold, layered flavor without them. Shredded green and purple cabbage, julienned carrot, cucumber, scallions, fresh cilantro, and torn mint create a base that's crunchy, colorful, and genuinely satisfying. The flank steak gets a quick coconut aminos and ginger marinade before hitting a hot skillet, where a hard sear locks in juicy, deeply browned flavor — slicing it thinly against the grain keeps every bite tender. A squeeze of lime over the top at the end adds one last hit of brightness that pulls the whole dish into focus. It's the kind of meal that looks impressive on the table and tastes even better than it looks.
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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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