This is called a pressed salad and is in between raw and pickled. The vegetables are more easily digestible than raw, and the salad keeps well for days. Very refreshing in spring and summer.
You can make pressed salads without a salad press by placing the vegetables in a large colander and mixing with a teaspoon of sea salt. Put a plate on top of veggies and a heavy weight on top such as a gallon jug of water. Let sit 35-45 minutes. Rinse veggies well and drain. Proceed with dressing.
- ¼ Head red cabbage
- ¼ head Savoy cabbage
- 5-6 radishes
- 1-2 cucumbers
- 1 large carrot, grated
- ¼ red onion, grated
- 1 – 1 1/2 tsp. sea salt
- ¼ block tofu
- 3-4 scallions
- 1 tsp. Umeboshi paste or 1 TB. vinegar
- 1 TB. Tahini
- Slice cabbage, radishes and cucumbers very thin. Place in large bowl or salad press and mix in the sea salt and grated onion.
- Apply pressure if using a salad press, and let press 35-45 minutes. Rinse well with cold water.
- Boil the tofu in salted water for 5 minutes. Uncooked tofu is very difficult to digest.
- Combine tofu, sliced scallions, umeboshi paste or vinegar and water in a suribachi or blender and combine well. (I often mash these ingredients together with my hands so it is crumbly rather than pureed).
- Pour over salad, mixing well, and serve.
- Or use your favorite bottled dressing. If you like sauerkraut you can toss unpasteurized sauerkraut with the salad instead of using a dressing.
Tasty additions: 1/4 cup chopped fennel bulb; 1/8 cup finely diced parsley
This salad keeps well in the refrigerator for 3-4 days.
A pickle press and salad press are the same thing. For ordering, click 2.2 Liter Round Tsukemono Pickle Press #546323