Recipe

Pressed Salad Recipe

	Uhannigan / All my dishes 1 year, 11 months ago A traditional macrobiotic dish that is very low in calories, very high in nutrition, and especially excellent for anyone who has trouble digesting raw salads. The method of preparation has much the same effect as cooking the vegetables Iightly, maki... More Prep:15m Servings:2	Uhannigan
	healthy easy

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Ingredients

1/2 Chinese cabbage, cut in thin slices

3-4 red radishes, sliced thin

1/2 cucumber, peeled and sliced thin

1/2-1 sweet apple, sliced thin (no need to peel if it is organic)

4-6 green onions, sliced thin

1 medium carrot, grated

1 clove garlic, chopped fine

3 Tb. umeboshi vinegar (or other slightly sweet vinegar)

Note: other vegetables can be used if they are not too hard or if they can be grated. I sometimes add sliced black olives and/or chopped cilantro.

Directions

Prepare vegetables as indicated under ingredients.

Place in bowl, add vinegar, and mix well so vinegar coats all the vegetables.

Place an upside down plate on top of the bowl of salad. The plate should be slightly smaller than the opening of the bowl. (Or use a salad press.)

Place a weight on the plate so the salad is gently pressed downward in the bowl. (A can or jar of vegetables works well.)

Let sit with lid and weight in place for two hours (no need to refrigerate)

After two hours, mix well again and store in your refrigerator, in a glass container if possible.

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Comments

kukla 1 year, 11 months ago said:
Great post, Uhannigan :) I like cabbage salads (and slaws) and this one is a little out of the ordinary -- a winner in my books! Thanks for posting it :)

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