Rice Noodle Salad with Grilled Steak and Harrisa Ginger Dressing

Serves 4
Ingredients:
- 3 Tbsp. (45mL) fresh lemon juice
- 3 Tbsp. (45mL) soy sauce
- 2 Tbsp. (30mL) tahini
- 1 tsp. (5mL) sugar
- 1 tsp. (5mL) finely grated peeled ginger
- 2 garlic cloves, finely grated
- ½ cup (125mL) President’s Choice® Liquid Coconut Oil
- 1-2 tsp. (5-10mL) toasted sesame oil
- 8 oz. (250g) President’s Choice® Rice Stick Noodles
- 12 oz. (350g) thinly sliced grilled boneless sirloin steak
- 1 small kohlrabi, peeled, cut into matchsticks
- 3 scallions, thinly sliced
- 2 cups (500mL) thinly sliced Napa cabbage
- 1 cup (250mL) cilantro leaves with tender stems
- ¼ cup (60mL) crushed salted, roasted cashews
- 2 tsp. (10mL) President’s Choice® Black Label Harissa Spice Blend
Instructions:
- Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
- Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
- Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Harrisa spice and drizzle remaining dressing over.
- Cover and chill