The pressed salad is a dish indicated for promoting flexibility in the circulatory systems and can be made any time of year. Salting and pressing have the effect of "cooking" the vegetables in the sense of making them more digestible but preserves the active living enzymes. Try adding very thinly sliced green apple for another burst of flavor.
- 1 head napa or green cabbage, cut in half and thinly sliced
- 1 cucumber, sliced in half lengthwise, de-seeded, and sliced thin
- 1 small daikon radish, grated, or 6 red radishes, sliced thin
- 2 stalks celery, sliced thin on the diagonal
- 1/2 medium red onion, sliced paper thin
- 2 medium carrots, grated
- 1 teaspoon sea salt
- 1/4 cup brown rice vinegar OR umeboshi plum vinegar
- Place all vegetables in a non-reactive mixing bowl (stainless steel or glass).
- Add the salt and mix well.
- Place a plate over the vegetables and press down.
- Weight the plate with a clean rock, 2-pound can, jug of water or another heavy object.
- Press vegetables for 1 hour. Remove plate, and squeeze out excess liquid. If the salad is too salty, rinse with cool water and dry thoroughly. Toss with vinegar and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||7 g|