{"id":385,"date":"2012-03-11T19:48:39","date_gmt":"2012-03-11T19:48:39","guid":{"rendered":"https:\/\/sweetveg.org\/?p=385"},"modified":"2022-04-22T11:24:02","modified_gmt":"2022-04-22T18:24:02","slug":"pressed-salad","status":"publish","type":"post","link":"https:\/\/sweetveg.org\/2012\/03\/11\/pressed-salad\/","title":{"rendered":"Pressed Salad"},"content":{"rendered":"

Pressed\u00a0salad is excellent for adding freshness to our meals, reducing sweet cravings and satisfying the need for a crunchy texture.\u00a0 Spring is also the time when the liver is the most active and fresh, green vegetables are great for the liver. Add some lemon juice at the end to really give your liver a lift.<\/p>\n

The\u00a0technique for making this salad is similar to making sauerkraut. Typically, cabbage and other vegetables are sliced super thin and massaged with salt. A plate and a weight are placed on top and the salad will sit pressing for generally one to two hours. Other vegetables can be used depending on preference and season. Generally, heartier vegetables like head cabbage are more appropriate for cooler weather, while more tender vegetables like cucumber and lettuce are more appropriate in warmer weather. Use this recipe as a guide. A lot of people use cabbage as the base year round. For the example in the photos I have used nappa cabbage.\"\"<\/a>\"\"<\/a><\/p>\n

When I first\u00a0learned to make\u00a0this salad, I would end up with pressed salad that was dry and still seemed kind of raw. I learned that I needed to add enough sea salt or ume vinegar so moisture is drawn out and the vegetables get broken down. When it is finished, there should be some liquid to pour off the salad and some of the salt will go with it. If prepared well, the pressed salad should taste delicious, but not salty.<\/p>\n

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Pressed Salad<\/h2>\n
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Ingredients
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