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
A Message from our Provider:
“God is humble”
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