This is my take on an Asian favorite. The salad is really easy to put together and a great way to use up leftover steak.
Combine all the dressing ingredients (fresh cilantro, lime juice, spring roll dipping sauce, Asian style salad dressing, fish sauce, salt, and black pepper) in a food processor or blender and pulse until the cilantro is finely minced. Toss the lettuce, cabbage, watercress, onion, tomatoes, cucumber, and mint in a large bowl. Top with chopped peanut, fried shallot and steak. Garnish with extra cilantro for a beautiful presentation. Drizzle with the dressing and serve.
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Chef Michi Watarai