Pressed Salad

I was quite pleasantly surprised when I first tried making the pressed salad because it’s absolutely delicious. There’s a fair amount of preparation to go into this salad, but after that it takes care of itself. This recipe makes a lot of servings but stays fresh in the fridge for up to about 4 days. In fact, every time I make this salad, it seems to get tastier and tastier every day it gets to sit around and let the flavours mingle. So don’t be afraid to keep it around for a while: the fermentation also acts as a natural preservative.

Pressed salads support healthy liver function and flexibility of the intestines. They are especially refreshing during the warm spring and summer months. 

Pressing your salad helps to break down the hard fibres of the fruits and vegetables while retaining the active enzymes of raw food and also produces slight fermentation. Fermentation promotes digestive enzymes in your gastrointestinal tract, making it easier for your body to digest the food and absorb extra nutrients. Fermented foods are known also to boost our immune systems and aid our bodies in fighting off sickness and disease.

– 3-4 cups green cabbage, thinly shredded (about 1/2 small cabbage)
– 1 red delicious apple, quartered and thinly sliced
– 4 large celery stalks, halved lengthwise and sliced paper thin
– 1 bunch radish, halved and sliced paper thin
– 3 green onions, thinly sliced (green parts only)
– 2 medium carrots, shredded
– 1/2 medium red onion, thinly sliced
– 2 tbsp fresh lemon juice (about 1/2 a large lemon)
– 2 tbsp umeboshi vinegar
– 1 tbsp apple cider vinegar (organic, unfiltered)

Toss all ingredients together in a large glass bowl and massage the dressing into the salad with your hands.

If you do not have a salad press, press the salad down into the bowl with your hands and cover the surface with a large lid or plate so that the plate sits only on the salad and does not touch the sides of the bowl. Place a heavy weight on top, such as a couple litres of water, and let this press for 2-4 hours.

Drain any excess liquid from the salad and store in the refrigerator, covered, for several days. Toss thoroughly each time before serving.


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