Pressed Salad
From uhannigan 17 years ago
- - to make
- Serves 2
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, making them easy to digest. Read more I really recommend using umeboshi vinegar if you can get it--it's delicious. Rice or cider vinegar can also be used. I make this salad every week. See less
Ingredients
- 1/2 Chinese cabbage, cut in thin slices shopping list
- 3-4 red radishes, sliced thin shopping list
- 1/2 cucumber, peeled and sliced thin shopping list
- 1/2-1 sweet apple, sliced thin (no need to peel if it is organic) shopping list
- 4-6 green onions, sliced thin shopping list
- 1 medium carrot, grated shopping list
- 1 clove garlic, chopped fine shopping list
- 3 Tb. umeboshi vinegar (or other slightly sweet vinegar) shopping list
- 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. shopping list
How to make it
- 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.
People Who Like This Dish 4
- mandymoore Wiggins, Ms
- quinnegorges Berkeley, CA
- clbacon Birmingham, AL
- uhannigan PA
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