30 min
6
Servings
Ingredients
1/2
cup
rice wine vinegar
3
Tbsp
toasted sesame oil
1/2
cup
crunchy peanut butter
2
Tbsp
soy sauce
3
Tbsp
ginger
(grated fine)
3
clove
garlic
(minced)
1
Tbsp
honey
1
lime
(juiced)
1
tsp
hot chili sauce
1
bunch
watercress
(cut into 1" pieces)
1/2
head red cabbage
(sliced thin)
1
large carrot
(peeled, julienne fine)
1
red bell pepper
(julienne fine)
1
Asian pear
(peeled, julienne fine)
1/2
bunch
mint leaves
(chopped)
1/2
bunch
cilantro
(chopped)
Prep Time:
30 min
Total Time:
30 min
Instructions
In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and hot chili sauce.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving toss with the dressing mixture.
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Source:
Chef Ryan Covert
