This is a very simple salad and takes no time to prepare. Watercress Salad with cucumber is a Western style salad but the Wasabi Dressing is full of Japanese flavour with soy sauce and a good amount of wasabi.
- 80g/2.8oz watercress
- 80g/2.8oz cucumber
- 2 tbsp light flavourless oil (note 1)
- 1 tbsp soy sauce
- 1 tbsp grated wasabi/wasabi paste (note 2)
- 1 tsp lemon juice
- a pinch of sugar
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If watercress comes with long stems rather than in sprigs, cut them in half or into three pieces so that they can be picked up more easily.
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Cut the cucumber vertically to quarters into sticks. Then cut each stick to 2cm pieces perpendicular to the first cut.
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Add watercress and cucumber pieces to a bowl.
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Add the Wasabi Dressing ingredients to a small jar and shake well until sugar is dissolved and there are no lumps of wasabi paste.
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Add the dressing to the bowl of vegetables and dress well.
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Transfer to a serving bowl.
1. Light flavourless oils include grapeseed oil, canola oil, vegetable oil, and sunflower oil.
2. Please refer to my post Root Vegetable Salad with Wasabi Mayonnaise for details about wasabi.
The amount of wasabi required depends on how hot you want the dressing to be. Please adjust the quantity to your liking. It also depends on the type of wasabi you use. The fresh wasabi has strongest wasabi flavour and kick.
3. Nutrition per serving.
serving: 115g calories: 168kcal fat: 15g (23%) saturated fat: 1.1g (6%) trans fat: 0.1g polyunsaturated fat: 2.8g monounsaturated fat: 11g cholesterol: 0mg (0%) sodium: 792mg (33%) potassium: 246mg (7%) carbohydrates: 7.2g (2%) dietary fibre: 1.1g (4%) sugar: 2.3g protein: 2.1g vitamin a: 26% vitamin c: 31% calcium: 4.7% iron: 2%