Asian Cobb Salad

Categories: Deborah | Madison

Serves: 4 Servings

Ingredients:

2 c Spinach leaves cut in;
-narrow strips
2 c Nappa cabbage cut in; narrow
-strips
2 c Sliced red cabbage; as thin
-as possible
1/2 lg Cucumber peeled; seeded and
-cut into small, even dice
4 Slender scallions thinly
-sliced; on the diagonal
1 sm Black radish or turnip; in
-fine matchsticks
1/2 Block silken firm tofu; in
-small cubes
1 tb Black sesame seeds
Peanut Dressing; recipe
-follows

Instructions:
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@sover.net

NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for
Everyone"
Recipe by: COOKING LIVE #CL9111

Posted to MC-Recipe Digest by Nancy Berry on May 15,
1998

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