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Asian Beef Rainbow Salad

This Asian Beef Rainbow Salad is ready to eat in minutes, is loaded with tons of raw good for you vegetables, and perfectly seasoned and cooked ground beef. You are eating the rainbow with this dish, and it is paleo, dairy free, and gluten free.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Dinner
Servings: 4


  • Cast Iron Skillet


  • 2 large carrots shredded
  • 1 jalapeno pepper sliced
  • 1 large yellow bell pepper sliced
  • 2 green onions chopped green and white parts
  • 1/4 of purple cabbage thinly sliced
  • 1 pound lean ground beef
  • 3 tablespoons + 2 tablespoons coconut amino divided
  • 3 tablespoons pure maple syrup
  • 1 teaspoon crushed red pepper flake
  • 1 tablespoon Sriracha or less if you are not a fan of spicy
  • 1 lemongrass stalk finely chopped
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic minced


  • juice from 1 lime
  • 1 handful fresh cilantro
  • 1 avocado peeled and sliced {optional}


  • Add the carrots, red peppers, jalapeƱo, green onions, cabbage and 2 tablespoons coconut amino to a medium bowl. Toss well and set aside.
  • Heat heavy bottomed skillet {I used cast iron} over medium heat. Add the beef. Season with ground black pepper and brown all over, breaking it up as it cooks, about 4-5 minutes. Once the beef is browned, add the lemongrass, ginger, and garlic, cook about 1 minute or until it is fragrant {you will smell the lemongrass}. Add 3 tablespoons of coconut amino, maple syrup, and Sriracha. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes.
  • To serve, divide the vegetables into serving bowls and top with beef. Top with lime juice, cilantro, and avocado {if using}.