Yield: 4 Servings
|2 cups||Spinach leaves cut in; narrow strips|
|2 cups||Nappa cabbage cut in; narrow strips|
|2 cups||Sliced red cabbage; as thin as possible|
|½ large||Cucumber peeled; seeded and cut into small, even dice|
|4||Slender scallions thinly sliced; on the diagonal|
|1 small||Black radish or turnip; in fine matchsticks|
|½||Block silken firm tofu; in small cubes|
|1 tablespoon||Black sesame seeds|
|Peanut Dressing; recipe follows|
Arrange all the vegetables and the tofu lightly in separate heaps in a wide, shallow bowl. You might divide the greens into 2 piles each and place like-kinds opposite each other, with smaller piles of cucumbers, radish, tofu, and scallions in the middle. Heat the sesame seeds in a dry pan until they begin to smell toasted, then let them cool. Just before serving, sprinkle the seeds over the salad; then toss with the dressing.
Yield: 2 to 4 servings
Formatted by suechef@...
NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for Everyone"
Recipe by: COOKING LIVE #CL9111 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998