Macrobiotic Pressed Salad Recipe

Salad ingredients
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Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
88 Calories
1g Fat
18g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 88
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 18g 7%
Dietary Fiber 7g 25%
Protein 3g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

  2. Place all vegetables in a non-reactive mixing bowl (stainless steel or glass).

  3. Add the salt and mix well.

  4. Place a plate over the vegetables and press down.

  5. Weight the plate with a clean rock, 2-pound can, jug of water or another heavy object.

  6. 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.