What the...?! Why would you want to press a salad? Most people like them un-wilted. In Japanese style macrobiotics, the pressed salad is used for live enzymes from raw food, but adding a pickling quality to make it more digestible. This is particularly useful for those with poor digestion that are sick or weak. I'm neither, but still love the crunchy, wilted style of this salad.
Hard veggies of choice (just choose 3):
Examples:
Cabbage (green or Napa)
Red Radishes or Daikon
Red Onion
Broccoli Stems
Cucumbers
If you like, something green (just choose 1):
Examples:
Root Tops for color (carrot, radish, daikon...)
Arugula
Collards
Ume Vinegar or Sea Salt
Large Bowl
Small Plate
Something Heavy
Hard veggies of choice (just choose 3):
Examples:
Cabbage (green or Napa)
Red Radishes or Daikon
Red Onion
Broccoli Stems
Cucumbers
If you like, something green (just choose 1):
Examples:
Root Tops for color (carrot, radish, daikon...)
Arugula
Collards
Ume Vinegar or Sea Salt
Large Bowl
Small Plate
Something Heavy
The trick to a good pressed salad is that you need to slice all your vegetables very thin. This way the pickling process happens quickly.
Here I've used Cabbage, Red Onion...
...and Radish.
But this dish is a great way to use those pesky broccoli stems that they make you buy with the tops! They're tender and have a light broccoli taste.
But this dish is a great way to use those pesky broccoli stems that they make you buy with the tops! They're tender and have a light broccoli taste.
 Take the tops off for use in another dish. |  Peel the hard fibrous skin off with your knife. |  Slice on a thin diagonal. |  And then into a thin matchstick. |
Place all your sliced veggies in a large bowl and knead in ume vinegar or salt. I can't tell you exactly how much as there are too many variables, but make sure that the veggies glisten or actually have water drip off them when you squeeze them. This amount of wetness will vary depending on the vegetable you choose.
Place a small plate on top of the veggies and then something heavy on top of the plate. This is where pressure and time help the salt to change the energy and start the pickling process.
After 15 minutes you should see water rise above the vegetables. If you don't then you need more ume or salt.
Then let it press for 30min to an hour depending on your choice of veggies. Harder veggies can have a longer time.
Then let it press for 30min to an hour depending on your choice of veggies. Harder veggies can have a longer time.
Strain the excess water and squeeze the veggies.
Taste them, too. If they are too salty, then rinse them and squeeze the excess water off.
Taste them, too. If they are too salty, then rinse them and squeeze the excess water off.
Ready to eat as is or with your favorite dressing.
I like my dairy-free ranch. It makes it taste like coleslaw.
I like my dairy-free ranch. It makes it taste like coleslaw.
