Asian Cobb Salad

Name: Asian Cobb Salad
Cuisine: Asia
Ingredients: 1 tablespoon black sesame seeds; 1 garlic clove; 2 tablespoons peanut oil; 2 tablespoons fragrant sesame oil; 1 small black radish or turnip, cut into fine matchsticks; 1 small black radish or turnip, cut into fine matchsticks; ½ block (approximately 5 ounces) of silken-firm tofu, cut into small cubes; ½ block (approximately 5 ounces) of silken-firm tofu, cut into small cubes; 2 cups nappa cabbage cut in fine, narrow strips; 2 cups sliced red cabbage, as thin as possible; ½ large cucumber, peeled, seeded, and cut into small, even dice; 4 slender scallions, thinly sliced on the diagonal; 2 cups spinach leaves cut in fine, narrow strips; 1 tablespoon chopped cinnamon basil, if available; 2 tablespoons chopped cilantro; 6 finely chopped mint leaves; 1 tablespoon tahini; ½ jalapeño pepper, seeded and finely minced; 1 tablespoon soy sauce; 2½ tablespoons rice vinegar

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This is my version of an East-West dish. The finely sliced and carefully arranged mixture of greens, vegetables, and tofu is reminiscent of a Cobb salad. But the aromatic dressing is more Asian, based on sesame and peanut oils. If you have it, use some cinnamon basil. With its minty-cinnamon tones it would be quite delicious here.

Arrange the salad in small heaps of contrasting colors in a large shallow bowl; then toss with the dressing just before serving. The same dressing, by the

Ingredients

Asia
Starter
Vegan

Ingredients

Method