Navigation
Regions
Tags in Food Class
Search
Syndicate
Asian Cobb Salad
| Yield | |
|---|---|
| Food Class | |
| Main Ingredient | |
| Regions |
Description
Asian Cobb Salad recipe
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 |
| 4 | slender scallions thinly sliced; on the diagonal | |
| 1⁄2 | block silken firm tofu; in small cubes | |
| 1 | T | black sesame seeds |
| 1 | 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
Notes
Imported from RecipeML file