Prep time: 5 minutes

Yields: 4 people

Ingredients: 

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

Directions: 

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