Bold, bright, and built around real ingredients, this Asian-inspired salad delivers serious restaurant energy from your own kitchen. Flank steak gets a quick coconut aminos and ginger marinade before hitting a screaming-hot pan, where a proper sear locks in all that savory depth. The ginger-coconut dressing — built with apple cider vinegar, turmeric, honey, and garlic — is the kind of thing you'll want to drizzle on everything once you taste it. A crunchy base of green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint keeps every bite lively and textured. Many Asian-style dishes lean on oyster sauce or fish sauce, which can be tricky territory, but this one stays completely clear of shellfish-derived ingredients without sacrificing any of that umami punch — coconut aminos does the heavy lifting beautifully. Slicing the steak thinly against the grain is the small step that makes a big difference, giving you tender, silky pieces that drape perfectly over the salad. A squeeze of lime at the table ties it all together and makes the whole bowl pop.
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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.
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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