Title: Asian cobb salad
 Categories: Deborah, Madison
      Yield: 4 Servings
 
      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
 
  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