Rice Noodle Salad with Grilled Steak and Harrisa Ginger Dressing

Serves 4


  • 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



  • 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