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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A traditional macrobiotic dish that is very low in calories, very high in nutrition, and especially excellent for anyone who has trouble digesting raw salads. The method of preparation has much the same effect as cooking the vegetables Iightly, making them easy to digest. Read more . I really recommend using umeboshi vinegar if you can get it-it's delicious. Rice or cider vinegar can also be used. I make this salad every week. Ingredients:
1/2 chinese cabbage, cut in thin slices |
3-4 red radishes, sliced thin |
1/2 cucumber, peeled and sliced thin |
1/2-1 sweet apple, sliced thin (no need to peel if it is organic) |
4-6 green onions, sliced thin |
1 medium carrot, grated |
1 clove garlic, chopped fine |
3 tb. umeboshi vinegar (or other slightly sweet vinegar) |
note: other vegetables can be used if they are not too hard or if they can be grated. i sometimes add sliced black olives and/or chopped cilantro. |
Directions:
1. Prepare vegetables as indicated under ingredients.
2. Place in bowl, add vinegar, and mix well so vinegar coats all the vegetables.
3. Place an upside down plate on top of the bowl of salad. The plate should be slightly smaller than the opening of the bowl. (Or use a salad press.)
4. Place a weight on the plate so the salad is gently pressed downward in the bowl. (A can or jar of vegetables works well.)
5. Let sit with lid and weight in place for two hours (no need to refrigerate)
6. After two hours, mix well again and store in your refrigerator, in a glass container if possible.
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