Seed Oil Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavor, this salad brings together tender seared flank steak and a rainbow of fresh vegetables in a way that feels both light and genuinely satisfying. The dressing is where the magic happens — coconut aminos, apple cider vinegar, fresh ginger, turmeric, and a touch of raw honey come together into something tangy, a little sweet, and deeply aromatic, all without a drop of canola, soybean, or any other refined seed oil. Coconut oil handles the sear on the steak, giving the outside a gorgeous crust while keeping the inside juicy, and slicing it thin against the grain means every bite is as tender as possible. Store-bought Asian-style dressings are almost universally made with vegetable or soybean oil, so making your own here isn't just a nice touch — it's the whole point. The salad base of shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, cilantro, and torn mint gives you crunch and freshness in every forkful. A squeeze of lime at the table ties everything together and makes the flavors pop even more. This is the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with straightforward technique and a clean, honest ingredient list.
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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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