Ingredients

The following ingredients have 4 Servings
  • 6 cups watercress
  • 3 tablespoons natural peanut butter
  • 1/2 teaspoon honey, or use pure maple syrup or sugar for a vegan version
  • 1 teaspoon rice vinegar
  • 1 1/2 tablespoon soy sauce
  • 2 tablespoons mirin
  • pinch salt

Instruction

  • Bring a medium size pot of water (about 6 cups), salted with 1 tablespoon kosher salt, to boil.
  • Put the peanut butter, honey, rice vinegar, 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 yielding a soft crunch (about 2-3 minutes).
  • 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.
  • Serve.