Cabbage, Radish, and Cucumber Pressed Salad

29 October

5-6 leaves savoy cabbage, thinly sliced
3 radishes, thinly sliced
3 whole scallions, thinly sliced on the diagonal
Β½ cucumber, thinly sliced on the diagonal
1 apple, thinly sliced
1Β½ tablespoons umeboshi vinegar or cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon toasted sunflower seeds

1. Combine all the vegetables and apple in a mixing bowl. Add the vinegars and massage the vegetables with your bare hands until they begin to wilt and release some of their juices. This may take a few minutes. Have fun with it! The massaged vegetables should feel quite wet by the end.
2. Form into a mound and place a small plate with a heavy weight on top to press the vegetables (you can use a big jar of juice or some canned goods for the weight).
3. Press for 20-30 minutes. Pour off any excess liquid, and give the salad a good squeeze with your hands. Taste; if it tastes salty, give the salad a quick and gentle rinse under cold water, then squeeze out once again. Place on a platter and sprinkle with the toasted sunflower seeds.

Serves 2-3

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