Recipe: Watercress, Cabbage, and Tomato Slaw with Ginger Dressing

WATERCRESS, CABBAGE, AND TOMATO SLAW WITH GINGER DRESSING

"Something supernatural happens when you combine these ingredients. The dried coconut adds crunch, and even coconutphobes love this salad. I like to add a teaspoon of toasted rice powder to dish (available at Asian markets) or a handful of mint leaves."

FOR THE SALAD:
1 small bunch watercress
2 cups green cabbage, sliced as thinly as possible
1 large tomato or 2 plum tomatoes, cut into 1/2-inch cubes
1/4 cup chopped unsalted roasted peanuts
2 tablespoons dried, unsweetened coconut

FOR THE GINGER DRESSING:
1/4 cup fresh lime juice (2 juicy limes)
2 teaspoons kosher salt or Asian fish sauce to taste
3 1/2 tablespoons peeled and minced fresh ginger
1 tablespoon sugar
2 tablespoons toasted sesame seeds (for garnish)

Cut off and discard the bottom 1/2 inch of the watercress stems. Chop the entire bunch, including the remaining stems, into 1-inch pieces. In a medium bowl, combine the watercress, cabbage, tomato, peanuts, and coconut.

To make the dressing: In a small bowl, combine the lime juice, salt or fish sauce, ginger, and sugar, stirring until the sugar dissolves.

Pour the dressing over the salad and toss well to coat. Sprinkle the salad with the sesame seeds and serve at room temperature, or refrigerate for up to 2 hours. Serve cold.

Makes 4 servings
Source: Entertaining for a Veggie Planet by Didi Emmons