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Asian Cobb Salad Recipe

by Global Cookbook

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

Directions

1. 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.
2. This recipe yields 2 to 4 servings.

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