Yeast Free Asian Beef Salad with Ginger-Coconut Dressing

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →