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Watercress Salad with Carrots and Jicama

Peppery watercress takes on an exotic twist with the flavors of ginger and fresh cilantro leaves in this easy-to-prepare salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, October 2007



  • 3 tablespoons cider vinegar
  • Pinch of sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 1 small jalapeno, seeded and minced (about 1 tablespoon)
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup extra-virgin olive oil


  • 3 cups watercress, thick stems removed
  • 2 small carrots, peeled into ribbons (about 1 1/2 cups)
  • 1/2 small jicama, peeled into ribbons (about 1 cup)


  1. Make the dressing: Whisk vinegar, sugar, salt, and pepper in a small bowl until sugar and salt have dissolved. Add cilantro, jalapeno, and ginger. Add oil in a slow, steady stream, whisking until emulsified.

  2. Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.

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