Napa Cabbage and Watercress Salad with Japanese Plum Dressing

Serving size:
 6 Servings


    • 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 c
    • water
    • 1⁄4 c
    • almond butter (or tahini)
    • 2 T
    • sunflower seeds (toasted, for garnish)
15 minutes
Ready in
15 minutes


This unusual flavor combination complements Asian-inspired rice and rice noodle dishes.


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.


Special Diets: 

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