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VEGETABLES: A Simple & Delicious Pressed Salad

A Simple & Delicious Pressed Salad

Chinese Cabbage (napa cabbage), shredded or sliced thin

Red Radishes, cut into thin rounds

Sea salt

1. Wash and slice vegetables into very thin slices.

2. In a large bowl, mix vegetables and add about 1/2 teaspoon of sea salt per cup of chopped vegetables.

3. Mix gently by hand.

4. Transfer to a salad press and apply pressure to the press. If a press is not available, leave in a bowl and

place a small plate that fits inside the bowl, adding a weight on top of the plate.

5. Let the vegetables sit for 30?60minutes or more (depending on the vegetables, harder vegetables take

longer, leafy vegetables take less time) or until water is expelled from the vegetables.

6. If the vegetables taste too salty, quickly rinse under water.

7. Serve plain, with lemon juice, rice vinegar, or umeboshi vinegar.

• Nice pressed salads include: mustard greens or radish greens, chopped finely and pressed for 30 minutes; cabbage leaves, finely chopped, layered with sea salt, and pressed for 30 min­utes; carrots, grated, shredded, or cut into matchsticks, pressed for 30 minutes.

•   Ingredients may be pressed longer, up to a couple of days, to make light pickles.

• Brown rice vinegar, umeboshi vinegar, or shoyu may be used for variety in the press­ing instead of salt.


SEA VEGETABLES: Wakame-Cucumber Pressed Salad

Wakame-Cucumber Pressed Salad

1 medium cucumber cut into thin quarter moons

(If waxed, peel the cucumber first)

1 inch of dried wakame, soaked until soft (about 5

minutes)

1/4 tsp. sea salt

1/2 tsp. umeboshi vinegar (ume su)

  1. Mix all ingredients and place in a salad press or in a small crock with a plate and a weight on top. The weight can be a filled jar.
  1. Allow the ingredients to press for 30-60 minutes.
  1. Remove weight.
  1. Mix up ingredients. Serve

SALADS: Crispy Cooked Watercress Salad with Shiso & Minced Ginger Pickle

Crispy Cooked Watercress Salad with Shiso & Minced Ginger

Ingredients

• 2 bunches fresh watercress
• 2 teaspoons minced ginger pickle
• 1 tablespoon shiso (from the umeboshi jar), minced

Preparation
Wash watercress. Bring about 2 inches of water to rapid boil in a medium-size pot. Place one good handful of
watercress in the boiling water. After the water returns to a boil, continue boiling for about 3-4 minutes.
Remove from pot and spread out on a bamboo basket or hang over the sides of a colander to cool. Repeat the
process until all the watercress is cooked. Chop the watercress and place in a bowl. Mix in the minced shiso and
ginger pickle.


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