Grilled Bison Rainbow Salad

Prep Time: 20 minutes |  Cook Time: 6-8 minutes |  Total Time: 26-28 minutes  | Serves: 2
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
One of our favourite ways to enjoy bison steak is on top of a salad! You're gonna love this rainbow-coloured version made with marinated and grilled bison steak, glass noodles, and too many vegetables to mention!

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  • Place the steak in a glass container with a lid. Use a fork and prick it all over. Flip over, and prick all over the other side. Combine the ingredients for the marinade. Pour the marinade over top the steak, cover and refrigerate overnight.
  • Preheat your grill to high heat (approximately 475°-500°F). Grill the steak over direct heat for about 3-4 minutes per side, until an internal temperature of your preferred doneness is reached (130-135°F for medium rare). Allow the steak to rest, partially covered, for about 10 minutes.
  • Add the vegetables, noodles and herbs to a bowl, along with the noodles. Combine all the ingredients for the dressing, and pour over top. Mix thoroughly.

More Chef Recipes

Grilled Bison Rainbow Salad


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

For the Marinade:

Zest and juice of one lime
1 tbsp (15ml) toasted sesame oil
2 cloves garlic, finely minced
1 tbsp (15ml) finely grated ginger

For the Dressing:

1/4 cup (60ml) tamari
Zest and juice of one lime
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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