This vibrant, flavor-packed salad brings together seared flank steak and a rainbow of crisp vegetables for a meal that feels restaurant-worthy but comes together entirely in your own kitchen. The ginger-coconut dressing is the real star — built from coconut aminos, apple cider vinegar, fresh ginger, honey, and turmeric, it delivers a bright, slightly tangy punch that ties every element together beautifully. Two cabbages, julienned carrot, cucumber, scallions, cilantro, and fresh mint create a base that's crunchy, herby, and genuinely exciting to eat. Marinating the flank steak in coconut aminos and ginger before a hard sear gives the beef deep, caramelized flavor, and slicing it thinly against the grain keeps every bite tender. The whole ingredient list is naturally free of tree nuts, so there's no need to swap anything out or second-guess a single step. A squeeze of lime over the finished bowl lifts everything just enough to make you want to go back for another forkful. Whether you're feeding a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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