daikon red cabbage pressed salad

Perhaps influenced by the coolness in the air, I was drawn to cool colored veggies when I opened the fridge this morning.  This crunchy salad is slightly pickled so it is both refreshing and a digestive aid.

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serves 3

INgredients

about 1/3 head red cabbage

about ½ daikon radish

½ teaspoon sea salt

½ orange

Process   Wash the daikon and remove any tiny hairs from its skin. Use a box grater to grate the daikon into fairly thin pieces, about 1 ½ inches long.

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You should have about a cup of grated daikon; set it aside.  Slice the cabbage into very thin, curled pieces by cutting the head in half and shearing the inside.

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You should have about a cup of shredded cabbage; place it in a glass mixing bowl. Add the daikon and the sea salt

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and use your hands to mix it well, until the cabbage and radish are totally enmeshed. Use a weight (a bottle of juice or a jar filled with water, as shown) and place it on top of the salad for as little as 15 minutes, or as long as two hours.  I let this salad press for a half hour.

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Remove the weight and drain the salad, releasing and discarding the water that has been pressed out of the veggies.

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Squeeze the orange. Toss the salad and pour the juice over it.

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Place in individual bowls and serve.

©Nancy Wolfson-Moche 2013