Asian cobb salad

Yield: 4 Servings

Measure 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 \N Slender scallions thinly sliced; on the diagonal
1 small Black radish or turnip; in fine matchsticks
½ \N Block silken firm tofu; in small cubes
1 tablespoon Black sesame seeds
\N \N 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

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