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Pressed SaladPressed Salad can be made from whatever you have around that makes good pickled, pressed salad: finely chopped broccoli, any kind of cabbage, bell peppers, and jicama would all make good additions or substitutions in this salad. It keeps well in the fridge for at least two weeks.
1 cup finely shredded Chinese cabbage (or any other kind of cabbage)
1-2 red radishes, thinly sliced
½ a cucumber, thinly sliced
1 carrot in thin matchsticks or shredded
2-3 green onions, thinly sliced on a diagonal
1 tsp sea salt or umemboshi vinegar
Find a large bowl into which you can fit a plate quite a bit further down than you could ever press this volume of produce. In the bowl, mix the salt or vinegar into the vegetables. Press using the plate and something heavy on top of the plate, such as a brick or an economics textbook, for 30 minutes. Drain the salad and refrigerate.