Nightshade Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold flavor, this salad proves that cutting out nightshades doesn't mean cutting out excitement. Soy sauce is one of the trickiest ingredients to navigate on a nightshade-free plan, but coconut aminos step in seamlessly here — both in the marinade and the dressing — delivering that savory, umami depth without any of the usual concerns. The ginger-coconut dressing layers in warmth from fresh ginger and turmeric, a gentle tang from apple cider vinegar, and just a touch of honey to round everything out. Flank steak gets a quick sear until deeply browned, then rests and slices thin against the grain so every bite is tender rather than chewy. The salad base is a satisfying mix of shredded green and purple cabbage, julienned carrot, cucumber, and fresh herbs — all naturally free of nightshades and full of color and crunch. A final squeeze of lime over the top ties everything together with a little brightness. It's the kind of meal that feels restaurant-worthy but comes together on a weeknight without any fuss.
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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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