Paleo Asian Beef Salad with Ginger-Coconut Dressing
Bright, bold, and built entirely from whole-food ingredients, this salad delivers the kind of punchy Asian-inspired flavors that usually come loaded with soy sauce, sugar, and mystery additives. Here, coconut aminos do all the heavy lifting — lending that savory, slightly sweet depth without any grain or legume in sight. The ginger-coconut dressing layers in apple cider vinegar, raw honey, turmeric, and garlic for a vinaigrette that tastes complex but comes together in under two minutes of whisking. Flank steak gets a quick marinade, a hard sear in coconut oil, and a proper rest before being sliced thin against the grain, so every bite is genuinely tender. The salad base of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and mint is crisp, colorful, and refreshing — the kind of thing that makes you feel good just looking at it. A squeeze of lime over the top at the end ties everything together with a little brightness. This is the kind of meal that proves eating this way doesn't mean sacrificing the dishes you actually crave.
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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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