A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4) Dressing Ingredients: 1 – cup fresh cilantro, lightly packed 2 – cloves of garlic, about 1 tablespoon 1 – jalapeno pepper, coarse chopped ¼ – cup pure cane sugar ¾ – cup fresh lemon juice, warmed ½ – cup Asian fish sauce ¼ cup sesame oil Preparation: 1) In a blender, purée the cilantro, garlic, sugar, and lemon juice. 2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed. Salad Ingredients: 1 – 1 pound Wild Idea Buffalo Steak Strips 1 – tablespoon olive oil ½ – small red cabbage, finely julienned ½ – red onion, finely julienned 2 – carrots, finely julienned or use peeler for ribbon effect 1 – yellow bell pepper, finely julienned or zucchini ribbons ½ – cucumber, diced ½ – cup fresh mint, julienned ½ – cup fresh basil, julienned Preparation: 1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours. 2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together. 3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade. 4) Arrange julienned or ribbon vegetables on 4 plates. 5) Remove the bison steaks from the marinade, shacking off the excess. 6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally 7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.