Colorful Cabbage Slaw -
This is 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.
You can make
pressed salads without a salad press by
placing the vegetables in a large bowl or colander
and mixing with sea salt. Put a plate on
top of veggies and a heavy weight on top such as a gallon jug of
water. Let sit 30-45 minutes. Rinse veggies well and drain.
Proceed with dressing.
╝ Head red cabbage
1 large carrot, grated
╝ head Savoy cabbage ╝ red onion, grated
cucumbers 1 - 1 1/2 tsp. sea
╝ block tofu 3-4 scallions
1 tsp. Umeboshi paste or 1 TB. vinegar 1 TB.
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 and let press 30
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
ęDeborah Barr, 2004-13. All rights reserved.
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