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Asian-style watercress salad

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, E
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 tbs sesame seeds

    3. 1 tbs fish sauce

    4. 1 tbs fresh lime juice

    5. 1 tbs sweet chilli sauce

    6. 1 tsp finely grated fresh ginger

    7. 2 tbs finely shredded fresh mint

    8. 1 x 100g pkt baby watercress salad mix

    9. 1 carrot, peeled, cut into matchsticks

    10. 65g (1 cup) bean sprouts

    Instructions Jump to Ingredients ↑

    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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