Those who know me laugh whenever I show up at a pot luck because I almost always bring a pressed salad as one of the dishes. This is a form of pickling and super beneficial for providing a nice fresh crunch to a meal creating a feeling of relaxation and yumminess that comes over you while at the table. I always say everyone could use a little more pressed salad in their lives.
Napa Cabbage Pressed Salad with Citrus Dressing
1 head Napa cabbage
1 cucumber, thinly sliced half moons
1 bunch of red radishes, thinly sliced
2 stalks bok choy, thinly sliced
2 carrots, coarsely grated
1 green apple, sliced into matchsticed
*Use organic ingredients where possible
Place all vegetables in a large mixing bowl. Add two pinches of sea salt into the vegetables. Using your hands, gently work the salt into the vegetables until you feel them start to wilt and a liquid comes to the surface. You may need to add additional salt but be careful not to over salt. Continue to pick up and rub the vegetables between your hands as they become more and more wet. It is ready to be pressed when you pick up a handful of vegetables, squeeze firmly and a decent amount of water comes out. This usually takes between 5 and 10 minutes depending on the water content of the vegetables.
When done rubbing, gather the vegetables so they are piled in a mountain in the center of the mixing bowl. Place a plate on the vegetables and something heavy on the plate to provide pressure. I like to use a mason jar with some rocks in it. Press for at least 20 minutes but longer, up to 3 hours, if you choose. After pressing, strain off and discard the excess liquid.
Pour the ume citrus dressing over the salad mixing thoroughly. Serve and enjoy.
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