By carol song

This recipe is from Eating Alive II.

  • 1 English cucumber
  • 4 teaspoons (20 ml) sea salt
  • 2 cups (500 ml) water
  • 2 pinches sea salt
  • 1 bunch watercress, washed
  • 1 teaspoon (5 ml) soy sauce
  • 1 tablespoon (15 ml) sesame oil
  • ½ teaspoon (2 ml) minced garlic
  • ½ teaspoon (2 ml) stevia/Chicolin™
  • 1 teaspoon (5 ml) apple cider vinegar

Cut the cucumber in half lengthwise, then slice. Place the slices in a small bowl, one layer at a time, and sprinkle evenly with the 4 teaspoons of sea salt. Let sit for 10 minutes.

Bring the water to a boil, then add the 2 pinches of sea salt and the watercress. Blanch the watercress for 3 minutes, drain it thoroughly, then coarsely chop it.

Rinse the cucumber and drain well.

In a large bowl, combine the watercress, cucumber, soy sauce, sesame oil, garlic, stevia/Chicolin™, and apple cider vinegar; mix well. Serves 2 to 3 people as a side dish. Goes well with rice dishes and/or chicken.

Optional additions: pinch of roasted sesame seeds or ½ teaspoon (2 ml) of sesame paste.