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
- 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 🙂
- After one hour, when veggies are fermented and gave out some juice, remove the press, add minced dill and mix.
- 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.
- Garnish with roasted sunflower seeds and sesame seeds.