Red cabbage pressed salad

Organic / Vegan / Kosher / Parve / Sugar Free / Grain Free / Dairy Freepressed salad

Red cabbage pressed salad. This salad is made by keeping raw sliced vegetables under press for at least one hour. It is practically cooked – vegetables became fermented by salt. Pressed salad is a great cooking style – all the vitamins in the vegetables preserved; veggies remain crunchy and juicy texture but become much easier to digest due to the fermentation. I like to put the salad in the fridge to cool off and serve cold. It is pretty tasty on the second day as well 🙂


  • 1/4 of red cabbage head
  • 1 daikon
  • 1/2 tsp sea salt
  • 1 cup minced dill
  • 1/2 cup roasted sunflower seeds for garnishing
  • 1/2 cup black sesame seeds for garnishing ( optional )
  • 1 fresh lemon
  • 1 tsp brown rice vinegar
  • 3 Tbsp grape seed oil or sunflower oil
  • 1 Tbsp peanut oil

Cooking Instructions:

  1. Slice thinly red cabbage. Grade or thinly slice daikon. Mix cabbage, daikon and sea salt. Put in a glass or ceramic or stainless steel bowl. Place plate on top of the veggies. Put a “press” on top. You can you a jar with water or bottle of wine if you are like me and don’t have actual kitchen gadget for pressed salads 🙂
  2. After one hour, when veggies are fermented and gave out some juice, remove the press, add minced dill and mix.
  3. Prepare dressing – combine freshly squeezed lemon juice, brown rice vinegar, grape seed oil, peanut oil. You can add a little more oil to your taste. Pour into the salad and mix well.
  4. Garnish with roasted sunflower seeds and sesame seeds.



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