This month’s “Savor Cooks” recipe features watercress. Try our recipe for Cold Noodle Salad with Watercress and Cabbage.
Watercress has a bright but slightly bitter taste similar to other cruciferous vegetables and lettuces. Think of it like a mild version of arugula. Use it in salads, atop pizza, or in sandwiches. Watercress can also be lightly sautéed in oil with thinly sliced garlic and a splash of soy sauce.
Don’t forget to check out our Food of the Month post on watercress.
Recipe
This salad has it all – slurp-able noodles, crunchy veggies, protein-rich tofu, and buttery cashews all dressed in a sweet and savory miso mustard sauce.
If raw garlic (used in the dressing) is too strong of a flavor, swap in garlic powder. Use shredded chicken if tofu doesn’t sound good. Can’t find watercress? Arugula or thinly sliced scallions are both good substitutes. Toss in some purple cabbage, shredded carrots, or thinly sliced bell peppers for an extra flair of color. Sesame seeds or almonds can easily replace the cashews.
In the mood for another cool crunchy salad with a miso-based dressing (p.s. it also uses half a head of napa cabbage!)? Try our recipe for Smitten Kitchen’s Sugar Snap Pea Salad with Miso Dressing from last year’s Savor Cook’s series.
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