Asian watercress salad

Recipe: Asian Watercress Salad


  • 1 tbs fresh lime juice
  • 1 tbs tamari (wheat-free soy sauce)
  • 1 tbs sweet chilli sauce
  • 1/2 tsp finely grated fresh ginger
  • 1 large Lebanese cucumber
  • 1 bunch watercress, sprigs picked, washed, dried
  • 120g (2 cups) bean sprouts, trimmed
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves
  • 2 tbs unsalted roasted peanuts, coarsely chopped
  • Chargrilled chicken breast with ginger


  1. Whisk together the lime juice, tamari, sweet chilli sauce and ginger in a small bowl. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons.
  2. Place in a large bowl along with the watercress, bean sprouts, coriander and mint. Drizzle with dressing and gently toss to combine.
  3. Divide salad among serving plates and sprinkle with peanuts. Serve topped with the chargrilled chicken breast with ginger.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)