For this week’s recipe feature, Mandy and Rebecca Wolf shared their delicious, fall/winter-themed recipe for Togarashi Steak Salad. The steak comes on a bed of soba noodles, shredded bok choy, assorted greens, and edamame, drizzled with a creamy Japanese sesame dressing and speckled with black and white sesame seeds.
Togarashi Steak Salad
– ½ cup cooked soba noodles
– 3 cups shredded curly kale
– 1 cup thinly sliced bok choy
– ½ avocado, diced
– ¼ cup frozen edamame, thawed and rinsed
– ¼ cup shredded carrots
– ¼ cup shredded red cabbage
– ¼ cup diced cucumber
– ¼ cup sliced scallions
– 2 tablespoons sesame seeds (black and white)
– 2 tablespoons minced nori
– 4 ounces Seared Filet Mignon, sliced
– ⅓ cup Kewpie Dressing
Combine all of the ingredients except for the Seared Filet Mignon in a large stainless-steel bowl. Top with the dressing and, using tongs, toss until well mixed and dressed. Transfer to a serving bowl and arrange the filet mignon slices over top.
From the sisters behind the bestselling cookbook Mandy’s Gourmet Salads—and the Montreal & Toronto salad bars of the same name—comes More Mandy’s. Hot off the heels of the launch of their first Toronto restaurant, More Mandy’s is highly anticipated by home cooks and healthy eaters.
This second sensational cookbook, following the runaway bestseller Mandy’s Gourmet Salads, is packed with even more salads, more smoothies, more sweets—and now morning fuel and soups too! Indulge in and be inspired by these heartwarming recipes for cold-weather meals, plus plenty of year-round favourites. Even in wintertime, there’s nothing a Mandy’s salad can’t fix.