80ml (1/3 cup) rice wine vinegar
1 1/2 tablespoons caster sugar
1 bunch radishes, thinly sliced
1 bunch watercress, sprigs picked
1 green apple, thinly sliced
Step 1Stir the vinegar and sugar in a saucepan over medium heat for 2 minutes or until sugar dissolves. Bring to the boil. Simmer for 2 minutes or until the mixture reduces slightly.
Step 2Place the radish in a small heatproof bowl. Pour over the vinegar mixture. Set aside for 30 minutes to cool. Drain, reserving 2 tablespoons of the vinegar mixture.
Step 3Place the watercress, apple, radish and reserved vinegar mixture in a large bowl. Toss gently to combine.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
Try this: Add watercress leaves to cucumber sandwiches for a stylish afternoon tea or picnic platter.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste