Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | Asparagus, chopped | 8 | tablespoons | green onion (chopped) | 8 | tablespoons | Peppers, sweet, red, raw, chopped | 1/2 | cup, shredded | Red Cabbage, shredded | 2 | tablespoons | herbs - cilantro | 1 | ounce | sesame seeds, toasted | 2 | cups (1/2" cubes) | Tofu, firm, 16 oz |
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Steps
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Sequence
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Step
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| 1 | Remove woody base of asparagus and discard.
Remove asparagus tips and reserve. | 2 | Cut asparagus stems on the bias. Combine with asparagus tips.
Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. | 3 | Clean green onions and thinly slice on a bias - white and green parts. Reserve. | 4 | Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. | 5 | Remove outer leaves and core from cabbage. Thinly slice. Reserve.
Clean cilantro leaves from stems. Reserve.
Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing.
Top with sesame seeds for service. |
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