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Savor Cooks: Watercress

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.


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.

Cold Noodle Salad with Watercress and Cabbage
Serves 4
  1. 3 tablespoons rice vinegar
  2. 3 tablespoons white miso paste
  3. 1 tablespoon Dijon mustard
  4. 1 teaspoon maple syrup
  5. 1 garlic clove, pressed or finely grated (or use 1 teaspoon garlic powder)
  6. ½ cup olive oil
  1. 8 oz dry ramen, rice or soba noodles
  2. 8 oz store-bought braised tofu, cut into matchsticks
  3. ½ medium head napa cabbage, thinly sliced
  4. 1 heaping cup watercress, leaves trimmed from the thick stem
  5. ½ cup cashews, toasted
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  1. Whisk rice vinegar, miso, mustard, maple syrup, garlic, and 1 tablespoon water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside. *dressing can be made a day ahead
  2. Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
  3. Toss noodles, tofu, cabbage, and watercress in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and drizzle remaining dressing over.
Adapted from Bon Appetit
Adapted from Bon Appetit
Savor Health https://savorhealth.com/
Stephanie Forsythe MS, RDN, CNSC, CDN

Stephanie Forsythe MS, RDN, CNSC, CDN is a Registered Dietitian Nutritionist who works as a Clinical Dietitian and Nutrition Coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units. Aside from developing recipe and blog content for Savor Health, Stephanie also has worked as pastry cook in California and New York City. Stephanie received her undergraduate degree from the University of California, Berkeley and her Master of Science in Nutrition Education from Teachers College Columbia University. She completed a Dietetic Internship and training through Teachers College.

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