Name: Asian Cobb Salad
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

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 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 <nlberry@prodigy.net> on May 15,
1998

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