Pecan Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad is the kind of meal that feels like it came from a restaurant kitchen but comes together entirely at home. Flank steak gets a quick coconut aminos and ginger rub before hitting a screaming-hot pan, building a deeply browned crust that stays juicy and tender once sliced thin against the grain. The base is a riot of shredded green and purple cabbage, julienned carrot, cucumber, scallions, fresh cilantro, and torn mint — every bite is crisp, cool, and fragrant. Tying it all together is a punchy ginger-coconut dressing spiked with apple cider vinegar, turmeric, honey, and garlic that coats every strand of vegetable beautifully. Tree nut concerns can make bold, globally inspired dressings feel off-limits, but this one leans entirely on coconut aminos and pantry staples — no nut oils, no nut-based thickeners, nothing to second-guess. A squeeze of fresh lime over the top right before serving brightens the whole bowl and makes the flavors pop even more. It's the kind of salad that converts people who think salads can't be a real dinner.
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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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