Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Asian Watercress Salad

Prep Time

5 minutes

Cooking Time

0 minutes


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.