Sprout Salad

1 cup mung bean sprouts
1 cup alfalfa or radish sprouts
1/2 cup each daikon and carrots, cut into matchsticks or grated, mixed with pinch of salt
1 bunch watercress or arugula, washed and chopped

Dressing:
2 tablespoons tahini
1 tablespoon umeboshi paste
2 tablespoons lemon juice
1 tablespoon organic mellow white miso

Prepare carrots and daikon with salt and let sit while you prepare the rest of the ingredients. Wash the sprouts well. Combine the dressing ingredients. Mix the vegetables with the dressing and serve.