Xanthan Gum Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, bold, and built entirely from whole ingredients, this vibrant salad brings together seared flank steak and a rainbow of crunchy vegetables in a way that feels restaurant-worthy without any fuss. The ginger-coconut dressing is the real star — coconut aminos, apple cider vinegar, fresh ginger, turmeric, honey, and garlic whisk together into something tangy, warming, and deeply savory all at once. Because every component here is naturally free of thickeners and stabilizers, there's no need to scrutinize labels or swap anything out — it just works as written. The flank steak gets a quick marinade, a hard sear in coconut oil, and a proper rest before being sliced thin against the grain, which keeps every bite tender and juicy. Shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, cilantro, and torn mint give the base serious crunch and freshness that holds up beautifully under the dressing. A squeeze of lime over the top right before serving pulls everything together with a little extra brightness. This is the kind of salad that converts skeptics — satisfying enough to be a full meal, and colorful enough to make everyone at the table reach for their phone before their fork.
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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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