This unusual flavor combination complements Asian-inspired rice and rice noodle dishes.
|1 bn||watercress (cut into 1-inch pieces)|
|4 c||napa cabbage (quartered and finely cut crosswise)|
|1⁄2 c||onion (minced)|
|2 T||umeboshi (pickled plum paste)|
|1⁄4 c||almond butter (or tahini)|
|2 T||sunflower seeds (toasted, for garnish)|
Combine watercress, napa cabbage, and onion in a large bowl.
In a small bowl, blend umeboshi, water, and almond butter or tahini until smooth.
Drizzle dressing over greens, and gently toss. Garnish with the toasted sunflower seeds.