Pressed Salad — Raw Without the Raw
Salt-pressed vegetables. Easier to digest than raw. Retains freshness.
Method: Thinly slice napa cabbage/radish/cucumber. Sprinkle 1/2 tsp sea salt per cup. Toss. Weight on top. Press 30 min to 2 hours. Squeeze, serve.
Variations: Umeboshi vinegar instead of salt. Add shiso. Brown rice vinegar for brightness.
Salt draws water via osmosis, partially wilting vegetables. Breaks cell walls like light cooking. Warm weather side dish.
Reference:
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