Asian Cobb Salad Recipe - Cooking Index
Asian Cobb Salad Recipe - Cooking Index
| 2 cups | 80g / 2.8oz | Spinach leaf chiffonade |
| 2 cups | 474ml | Nappa cabbage chiffonade |
| 2 cups | 474ml | Red cabbage chiffonade |
| 1/2 cup | 118ml | Cucumber - peeled, seeded, (large) And cut into small, even dice |
| 4 | Slender scallions - thinly sliced on the diagonal | |
| 1 | Black radish or turnip - cut julienne (small) | |
| 5 oz | 142g | Silken firm tofu - cut small cubes |
| 1 tablespoon | 15ml | Black sesame seeds |
| Peanut Dressing - see * Note |
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 Peanut Dressing.
Note: See the "Peanut Dressing" recipe which is included in this collection.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Deborah Madison, "Vegetarian Cooking for Everyone" - From the TV FOOD NETWORK - (Show # CL-9111 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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