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