Asian Cobb Salad Recipe

• 2 c. Spinach leaf chiffonade
• 2 c. Nappa cabbage chiffonade
• 2 c. Red cabbage chiffonade
• 1/2 lrg Cucumber peeled, seeded, and cut into small, even dice
• 4 x Slender scallions thinly sliced on the diagonal
• 1 sm Black radish or possibly turnip cut julienne
• 5 ounce Silken hard tofu cut small cubes
• 1 Tbsp. Black sesame seeds Peanut Dressing see * Note

1. Arrange all the vegetables and the tofu lightly in separate heaps in a wide, shallow bowl.
2. 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.
3. Heat the sesame seeds in a dry pan till they begin to smell toasted, then let them cold.
4. Just before serving, sprinkle the seeds over the salad; then toss with the Peanut Dressing.
5. This recipe yields 2 to 4 servings.

chiffonade, cabbage chiffonade, red cabbage chiffonade, cucumber, scallions, black radish, silken, black sesame seeds peanut dressing

Taken from cookeatshare.com/recipes/asian-cobb-salad-70261 (may not work)