Asian-style watercress salad

Cooking Salads Asian-style watercress salad

Drizzle fresh Asian dressing over watercress and bean sprouts for a sensational side.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place the sesame seeds in a frying pan over medium heat and cook, tossing, for 1-2 minutes until toasted.
  2. Whisk together the fish sauce, lime juice, sweet chilli sauce and ginger in a bowl. Add the mint and stir to combine.
  3. Place the salad mix, carrot and bean sprouts in a large serving bowl. Drizzle over the dressing and gently toss to combine. Sprinkle with sesame seeds and serve immediately with chicken & mushroom pilaf.

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1 tbsp sesame seeds
1 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp sweet chilli sauce
1 tsp finely grated fresh ginger
2 tbsp finely shredded fresh mint
1 x 100g pkt baby watercress salad mix
1 carrot, peeled, cut into matchsticks
65g bean sprouts

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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