Ingredients:
- 6 cups watercress
- 3 tablespoons natural almond butter
- 1/2 teaspoon honey, or use pure maple syrup or sugar for a vegan version
- 1 teaspoon rice vinegar
- 1 1/2 tablespoon gluten free soy sauce
- 2 tablespoons mirin
- Pinch salt
Method:
- Bring a medium size pot of water (about 6 cups) salted, with 1 tablespoon kosher salt to a boil
- Put the almond butter, honey, rice vinegar, gluten free soy sauce and mirin in a medium bowl. Whisk until smooth and set aside
- Rinse the watercress, drain and separate the leaves from the stems
- Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but have a soft crunch (2-3 minutes)
- Drain, rinse under cold water and softly squeeze water. Gently pat the watercress dry with a paper towel and add to the mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.
- Serve and enjoy
Source: https://pickledplum.com/japanese-watercress-salad/
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