1 bunch washed watercress
1 cup carrots, grated
1½ tablespoons toasted sesame oil
2 tablespoons umeboshi plum vinegar
½ 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.
Posted on
Wednesday, February 18, 2009
by Christa Orecchio
filed under