Nitrate & Nitrite Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold flavor, this vibrant beef salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. The marinade and dressing both lean on coconut aminos instead of conventional soy sauce, which means you sidestep the preservatives and additives that make so many Asian-inspired sauces off-limits. Fresh ginger, turmeric, apple cider vinegar, and raw honey do all the heavy lifting here, building a dressing that's tangy, a little sweet, and genuinely complex without a single questionable ingredient. The flank steak gets a quick sear in coconut oil until deeply browned, then rests before being sliced thin against the grain — a small step that makes a huge difference in tenderness. Underneath all that beef is a generous pile of shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, cilantro, and torn mint, giving you crunch and freshness in every single bite. A squeeze of lime over the top right before serving pulls everything together and makes the flavors pop. It's a complete, satisfying meal that proves eating clean doesn't mean eating boring.
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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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