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.
about 1/3 head red cabbage
about ½ daikon radish
½ teaspoon sea salt
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.
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.
You should have about a cup of shredded cabbage; place it in a glass mixing bowl. Add the daikon and the sea salt
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.
Remove the weight and drain the salad, releasing and discarding the water that has been pressed out of the veggies.
Squeeze the orange. Toss the salad and pour the juice over it.
Place in individual bowls and serve.
©Nancy Wolfson-Moche 2013
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