Watercress Slaw With Toasted Coconut Recipes

25 BEST WAYS TO COOK WITH WATERCRESS

25 Best Ways to Cook with Watercress image

These tasty watercress recipes are such a welcome surprise! From stir-fry to salad to soup and pizza, watercress is a wonderful addition to many dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Stir-fried Watercress
Japanese Watercress Salad
Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Watercress Pesto: Vibrant Green Sauce or Spread
Watercress Sauce
Tropical Watercress Smoothie
Green Watercress Omelet
Watercress Steamed Meatballs
Watercress Pesto Pizza with Blue Cheese and Balsamic Glaze
Watercress Salad with Avocado, Orange, and Chia Seeds
Watercress Wonton Soup
Simple Watercress Salad With Lemon-Dijon Vinaigrette
Leek and Potato Soup with Watercress
Pink Grapefruit and Watercress Salad
Sauteed Watercress with Garlic
Zucchini Watercress Soup
Tomato, Red Onion, Watercress, Feta, and Olive Salad
Apple, Pear, Almond, and Watercress Salad
Hamburger Watercress Recipe
Vietnamese Meatball and Watercress Soup
Pork Watercress Soup
Chinese Watercress Soup with Honey Dates
Watercress and Forbidden Rice Salad with Ginger Vinaigrette
Peach and Cherry Watercress Salad
Watercress Egg Salad Tea Sandwiches

Steps:

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Nutrition Facts :

WATERCRESS SLAW WITH TOASTED COCONUT

Watercress Slaw With Toasted Coconut image

Provided by Molly O'Neill

Categories easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon hot chili oil
1 teaspoon kosher salt
A few grinds black pepper
2 bunches watercress, leaves and tender sprigs only
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup desiccated, unsweetened coconut
1/2 cup chopped basil
1/2 cup chopped mint

Steps:

In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.

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