Pressed Salad

I was in need of a quick meal tonight because I wanted to go running and then head out to see Kanu Hawaii’s screening of The Power of Community: How Cuba Survived Peak Oil , so I chopped up all my veggies, including hakurei* (baby turnips), wonbok* (Chinese cabbage), carrots, and cucumber*, sprinkled it with sea salt, and then pressed it with a plate and something heavy (jug of mirin pictured for this purpose) to make a nice summery and refreshing “pressed salad.”


You can eat this dish by itself as a side dish, or use it to fill wraps and sandwiches. It has a nice crunch and light flavor. For this particular meal, I had it as a side dish with my sandwich that consisted of a little bit of vegenaise, tempeh bacon, and alfalfa sprouts. I’ll try to turn it into something else for dinner again the following night.

*locally grown ingredient

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