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Chilled Korean Beef and Watercress Salad with Sweet Chili Vinaigrette

Featured in the Honolulu Star-Advertiser on April 17, 2013.
Recipe compliments of Kaahaaina Cafe.

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Ingredients:

Chilled Korean Beef and Watercress Salad with Sweet Chili Vinaigrette

  • 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

Directions:

  1. In a large, salad bowl toss watercress, bean sprouts, grape tomatoes and roast beef, set aside.
  2. In a small mixing bowl, whisk together sweet chili sauce, shoyu, and rice wine vinegar.
  3. 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

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