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Pressed Salad

Pressed Salad

Serves 5 | Prep Time 2 hours 10 minutes | Cook Time 0 minutes


2 cup Chinese cabbage, shredded

1/2 cup red onion, sliced into thin rings

1/4 cup celery, sliced thin

1/4 cup red radishes, sliced thin

1/4 cup apple, sliced thin

1/2 cup cucumber, peeled if waxed, sliced into thin half rounds

1/2 tsp Eden Sea Salt

2 tsp Eden Brown Rice Vinegar

1 Tbsp Eden Mirin


Place all vegetables, apples and sea salt in a mixing bowl and gently knead with your hands to mix. Place in a Japanese pickle press, available in many health food stores and press for 2 hours or more. If a pickle press is not available, mound the salted vegetables in the center of the mixing bowl, place a plate upside down on top of the vegetables and set a large glass jar (1/2 to 1 gallon) filled with water on top of the plate to apply pressure. Press for 2 hours or more. With your hands squeeze out liquid from the vegetables. Taste, if the vegetables taste salty rinse under cold water and squeeze again to remove the salty taste. Place in a serving dish, add the vinegar and mirin. Toss to thoroughly mix before serving.

Nutritional Information

Per serving: 21 calories, 0g fat (1% calories from fat), 1g protein, 4g carbohydrate, 2g fiber, 0mg cholesterol, 221mg sodium