Ingredients
- 2 c. Spinach leaf chiffonade
- 2 c. Nappa cabbage chiffonade
- 2 c. Red cabbage chiffonade
- 1/2 lrg Cucumber peeled, seeded, and cut into small, even dice
- 4 x Slender scallions thinly sliced on the diagonal
- 1 sm Black radish or possibly turnip cut julienne
- 5 ounce Silken hard tofu cut small cubes
- 1 Tbsp. Black sesame seeds Peanut Dressing see * Note
scroll for more
Asian Cobb Salad
Servings: 2
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 till they begin to smell toasted, then let them cold. Just before serving, sprinkle the seeds over the salad; then toss with the Peanut Dressing.
- This recipe yields 2 to 4 servings.
scroll for more
