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Layered Salad A La Oriental

Author Lavina Harper

Ingredients

  • 2 blocks well-drained and cubed tofu
  • 4 cups mung bean sprouts
  • 6 cups chopped watercress
  • 1/3 cup slivered scallions
  • 4 cups tomatoes
  • 4 cups Chinese cabbage (also called Won bok or Nappa cabbage)
  • 1/3 cup soy sauce
  • 3 TB toasted sesame oil
  • 3 TB safflower oil
  • 2 TB rice vinegar
  • 1 tsp honey
  • 1 cup toasted sesame seeds (or meal)

Instructions

  1. In a 9x13 inch baking tray, layer each of the first 6 ingredients one on top of the other in the order given (starting with tofu on the bottom). Mix last 6 ingredients together in a jar and pour evenly over salad.

    Makes 6 servings if served as a meal-in-one salad. As a dinner salad, it will serve as many as 18.