Pressed Salad

Pressed salad is cooked by salt, making it a very quick pickle. It keeps better than any other salad I know for 2-3 days, staying crunchy and refreshing in the refrigerator.

Ingredients

QtyMeasurementIngredientPreparation
1
whole
½
bunch(es)
1
½
tsp

Directions

Combine the shredded cabbage and thinly sliced collard greens in a large bowl with the sea salt. Rub the leaves gently between your fingers to work in the salt. The leaves will become moist and then the cabbage will become translucent after 5-10 minutes of working the salad between your fingers. Add the chopped cucumbers and work in for a minute more.


Set aside while you complete preparation of the remaining meal. If possible place a plate and weight (like a water-filled juice bottle) on top of the plate. 

Serve with a drizzle of olive oil and freshly ground black pepper.

Yield: 8 Servings

Recipe category: