Grilled Bison Rainbow Salad
Grilled bison steak atop a vibrant salad of glass noodles and veggies—marinated, grilled to perfection, then tossed in a fresh dressing. Perfect for health-conscious grillers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at noblepremiumbison.com.
Cooking tools:
- Fork
- Glass container
- Refrigerator
- Grill
- Instant-read thermometer
- Aluminum foil
- Cutting board
- Chef's knife
- Microplane
- Mixing bowl
- Whisk
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
- Kitchen timer
Ingredients
- 225g (8oz) Inside Round Bison Steak
- 400g rice vermicelli noodles, cooked to package directions
- 4-5 mini sweet bell peppers, finely sliced
- 2 mini cucumbers, finely julienne
- 1 cup (240ml) red cabbage, finely sliced
- 2 carrots, finely julienne
- 1 fresh mango, peeled and finely sliced
- 1 small red onion, finely sliced
- 1/2 cup (120ml) fresh cilantro, chopped
- Black and white sesame seeds for garnish
- Zest and juice of one lime
- 1 tbsp (15ml) toasted sesame oil
- 2 cloves garlic, finely minced
- 1 tbsp (15ml) finely grated ginger
- 1/4 cup (60ml) tamari
- 1/4 cup (60ml) rice vinegar
- 2 tbsp (30ml) fresh ginger, finely grated
- 2 tbsp (30ml) maple syrup
- 2 garlic cloves, finely minced
- 1/4 cup (60ml) toasted sesame oil
- 1 tbsp (15ml) Sriracha
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