Chilled Korean Beef and Watercress Salad with Sweet Chili Vinaigrette
Recipe compliments of Kaahaaina Cafe
Featured in the Honolulu Star-Advertiser on April 17, 2013.
2 bunch watercress, chopped into 2 inch pieces
1 cup bean sprouts
15 grape tomatoes, halved
1 lb. roast beef, julienned, cold (can substitute with fried tofu, taegu, fishcake or shrimp)
Sweet Chili Vinaigrette
1 cup sweet chili sauce (available in the Asian section of local supermarkets)
2 tablespoons premium shoyu
1/4 cup rice wine vinegar
In a large, salad bowl toss watercress, bean sprouts, grape tomatoes and roast beef, set aside. In a small mixing bowl, whisk together sweet chili sauce, shoyu, and rice wine vinegar. Pour over salad, gently toss, and serve immediately. Makes 8 servings.
Approximate Nutrient Analysis per serving (based on beef):
220 calories, 5 g fat, 2 g saturated fat, 55 mg cholesterol, 700 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g sugar, 21 g protein