This is a very plain light salad that goes well as a side course to a substantial main dish. The cabbage is very lightly pickled from the salt and pressure, which softens it. The wakame doesn’t affect the taste and adds nutrition.
Mix the cabbage and salt in a bowl, then place a plate that fits in the bowl over the cabbage, and place a weight on the plate - I use a half gallon closed jar filled with water. Let the cabbage sit under the weight at room temperature for 4-8 hours. Drain the cabbage and squeeze it to ring out some of the excess moisture and salt, combine with the remaining ingredients and toss. Chill and serve.
- 4 c cabbage (green, red or both), finely chopped
- 2 tsp salt
- 4 scallions, chopped
- 1 carrot, grated
- ½ tsp black pepper
- wakame, soaked and chopped (optional)
- (about 1/8 c total)
- 1-2 tbsp lemon juice
Mix the cabbage and salt in a bowl, then place a plate that fits in the bowl over the cabbage, and place a weight on the plate - I use a half gallon closed jar filled with water. Let the cabbage sit under the weight at room temperature for 4-8 hours. Drain the cabbage and squeeze it to ring out some of the excess moisture and salt, combine with the remaining ingredients and toss. Chill and serve.
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