| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Deborah, Madison | 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 [email protected] NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for Everyone" Recipe by: COOKING LIVE #CL9111 Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on May 15, 1998
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