Japanese Watercress Salad

Japanese Watercress Salad

2 servings
Get your daily dose of vitamin K with this nutty, sweet and savory Japanese watercress salad! Enjoy as a side or a snack or as part of a multi-course Japanese dinner.

Ingredients

  • watercress
    6 c
  • natural peanut butter
    3 tbsp
  • honey

    or use pure maple syrup or sugar for a vegan version

    ½ tsp
  • rice vinegar
    1 tsp
  • soy sauce
    1 ½ tbsp
  • mirin
    2 tbsp
  • salt
    1 pinch

Directions

  1. 1

    Bring a medium size pot of water (about 6 cups), salted with 1 tablespoon kosher salt, to boil.

  2. 2

    Put the peanut butter, honey, rice vinegar, soy sauce, and mirin in a medium bowl. Whisk until smooth and set aside.

  3. 3

    Rinse the watercress, drain and separate the leaves from the stems.

  4. 4

    Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but yielding a soft crunch (about 2-3 minutes).

  5. 5

    Drain, rinse under cold water and softly squeeze out excess water. Gently pat the watercress dry with a paper towel and add to a mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.

  6. 6

    Serve.

Japanese Watercress Salad

Japanese Watercress Salad

13 min2 servings203 cal

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