Press salad is a wonderful way to enjoy raw vegetables without the bloating that too much toss salad or raw veggies, such as crudités, can produce. The pressing process (pickling) actually creates enzymes for better digestion. Umeboshi plum, which is pickled, neutralizes acids in the blood and is a natural antibiotic that strengthens the immune system. The following recipe includes the most commonly used ingredients, although there are also many variations that work just as well. All vegetables should be sliced in a very thin julienne style.
- 6 Chinese cabbage leaves
- 1 carrot, peeled
- 1/2 cucumber, non-waxed, unpeeled
- 4 radishes
- 1 teaspoon umeboshi plum paste
- Slice the vegetables as described above and add the umeboshi paste.
- Mix in well with your fingers to start the pickling process.
- Place in a bowl and top with a plate and a heavy weight that will "press" the salad down.
- Allow to marinate for 1-2 hours before serving.
- Garnish is optional with parsley or toasted seeds, such as sesame or sunflower.