Pressed Salad
Ingredients:
- 1/4 cup cabbage finely sliced
- 1/4 cup carrot finely sliced
- 1/4 cup radish finely sliced
- 1/4 cup cucumber finely sliced
- 1/2 green apple grated
- 1 tablespoon lemon juice
- 1 1/2 teaspoons sea salt
Place all ingredients except for apple and lemon juice in a bowl. Vegetables must be sliced as finely and evenly as possible. This takes time but is essential for the dish to work. Begin working the salt into the vegetables by rubbing them between fingers and thumbs. This should be done gently but firmly, not with excessive force. You will notice that water will begin to come out of the vegetables after a few minutes. If this does not happen add another pinch of salt and continue. After approximately 10 minutes, place the salad in a bowl or crock into which another bowl or crock can be placed that will fit relatively tightly. Weight down this second bowl or crock with rocks, a bowl or pot of water or anything else heavy. Leave for 1 - 2 hours depending on the time available. Once pressed, place salad in a sieve and gently wash out under running water. Add the lemon juice and grated apple, mix together and serve.