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Asian Watercress Salad


Prep time:                 5 minutes

Prep notes: 

Cooking time:      0 minutes

Yields:                   4 people



              1 bunch washed watercress
              1 cup carrots, grated
              11/2 tablespoons toasted sesame oil
              2 tablespoons umeboshi plum vinegar
              1/2 cup baked tofu



  • Tear watercress into small pieces.
  • Mix with carrots in a salad bowl.
  • Drizzle sesame oil and vinegar over salad and toss.
  • Dice tofu into bite-size pieces.
  • Serve in individual salad bowls and sprinkle tofu onto each.
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