Asian Pressed Salad


An easy winter salad that is good anytime of the year and always gets comments when I take it to a pot luck. So simple, I feel I don't deserve all the complements. I have gotten so many requests for the recipe that I have reproduced it here. I hope that you will try it and enjoy.

1 whole cabbage 2 Tbs. Roasted sesame seeds
2 Tbs. sea salt 2 lemons juiced
2 tsp. dark Sesame oil

1.)First cut the cabbage into quarters. Cut out the core root and lay the quarter on it's "tummy". (this will make it more secure and safer to cut on your cutting board.) Cut fine or shred the entire cabbage. Put the cabbage in a large bowl and mix in the salt. Cover with a plate and place a heavy weight on top of the plate; I like to use a gallon jug filled with water. In about one hour there will be a lot of water in the bowl, remove the weight and plate.

2) Take a handful of cabbage at a time and squeeze between your palms to eliminate the excess water. Place this cabbage in another bowl. Continue with the rest of all has been transfered

3) Add the dark sesame oil and then the lemon juice. Mix well and chill.

4) Just before serving, mix in and garnish with roasted sesame seeds.

Servings: 15--20

Cooking tips: The Japanese have a kitchen tool call the "salad press," a good addition to your kitchen tools for this type of salad and quick pickles. Adjust the amount of dark sesame oil and lemon juice to suit your taste. You can make this salad quickly by mixing in the salt, letting it sit for 10 minutes and then squeezing out the excess liquid with your hands. You will sacrifice some of the crisp texture of the "slow pressed" cabbage, but the flavor will be just as good and the fiber content beneficial to over all health.

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