Napa Cabbage Salad with Sesame Dressing

at-a-glance

Serves 4

Prep Time: 20 minutes

Cook Time: 4 minutes

Salad:1 pound thin asparagus1 box (12.3 ounces) firm tofu2 cups spinach, cut in strips4 cups Napa cabbage, cut in strips1 cucumber, peeled, seeded and finely diced4 scallions, thinly sliced1 radish, cut into matchsticks1 tablespoon black or white toasted sesame seedsDressing:1 garlic clove4 tablespoons peanut oil2 tablespoons rice vinegar, or to taste1 teaspoon brown sugar1 tablespoon soy sauce1/2 jalapeno pepper, seeded and finely minced1 tablespoon peanut butter, tahini or cashew butter6 mint leaves, finely chopped2 tablespoons cilantro, chopped2 tablespoons basil, slivered

Salad: Snap the lower ends off the asparagus and discard. Leave tops whole or slice diagonally; wash in cold water.Bring a skillet of salted water to a boil; add asparagus and simmer until barely limp and tender, about 4 minutes. Drain and set on a clean towel. Slide tofu out of its container, blot off water and cut into 1/2-inch cubes. Arrange vegetables and tofu on a platter and sprinkle with sesame seeds and dressing. Toss at the table.Dressing: Mash garlic in a mortar; gradually add remaining ingredients and work together to make a thick sauce.