Krispy Krunch
Behind the Leaf
Krispy Krunch is built around one job: staying crunchy no matter what's cooking around it. Crystal Lettuce is the base, bred specifically to hold its crunch against both acid and heat rather than going limp. Tatsoi adds a denser, more mustardy crunch that survives cooking better than most leaves. Arugula supplies the peppery kick that keeps the mix from tasting like plain crunch and nothing else. Each leaf earns its place on texture, not just flavour.
Where to buy?
- 100g NETT
- Keep chilled at 4°C or below, not frozen
- Best enjoyed within 4 days of purchase
- Fresh within 7 days when kept at constant chilled temperature
Lettuce: Light, sweet, and juicy. The refreshing backbone that keeps the mix balanced
Baby Swiss chard: Mild, clean “green” flavour with tender leaves and a pleasant stem crunch
Tatsoi: Delicate, slightly mustardy taste with a hint of sweetness; tender yet sturdy leaves that hold up well in bowls and warm dishes
Mizuna (Japanese mustard green): Mild peppery, mustard‑like bite that adds lift without overwhelming heat
Pairs well with:
- Aromatics: Sesame oil, garlic, ginger
- Umami: Soy sauce, oyster sauce
- Heat: Chilli
- Acid: Rice vinegars, citrus
- Rinse before consumption
- Asian‑inspired bowls: Toss with sesame‑soy dressing, edamame, cucumber, and grilled chicken or tofu
- Crunchy side salad: Simple lemon‑olive oil vinaigrette with toasted nuts or seeds to highlight the chard stems and tatsoi crunch
- Warm stir‑fries and noodle dishes: Add at the end so tatsoi and mizuna wilt slightly but retain texture
- Protein plates: Use as a vibrant base for salmon, steak, or prawns where you want greens that stand up to bold sauces
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