Asian cobb salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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