Japanese Watercress Salad

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:

  1. Bring a medium size pot of water (about 6 cups) salted, with 1 tablespoon kosher salt to a boil
  2. Put the almond butter, honey, rice vinegar, gluten free soy sauce and mirin in a medium bowl. Whisk until smooth and set aside
  3. Rinse the watercress, drain and separate the leaves from the stems
  4. 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)
  5. 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.
  6. Serve and enjoy

 

Source: https://pickledplum.com/japanese-watercress-salad/

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