Bright, crunchy, and loaded with bold flavor, this salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. The dressing is where the magic really lives — fresh ginger, turmeric, apple cider vinegar, and raw honey whisked together with coconut aminos and olive oil create something tangy, a little sweet, and deeply aromatic without a drop of soy sauce or anything fermented beyond the vinegar itself. That matters, because so many Asian-inspired dressings and marinades rely on ingredients that can be problematic when you're avoiding yeast and yeast-derived additives. Here, coconut aminos do all the savory heavy lifting, delivering that umami depth you'd expect while keeping the ingredient list clean. The flank steak gets a quick marinade, a hard sear until deeply browned, and then a rest before being sliced thin against the grain — simple technique that pays off in every tender bite. Underneath, a generous pile 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 pulls everything 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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