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Sherry Khachatryan, RN, BSN, AADP,
Integrative Nutrition Health Coach
Asian Watercress Salad
Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 4 people
1 bunch washed watercress
1 cup carrots, grated
1-1/2 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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