Pressed Cabbage Salad

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.

•     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

Description-
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.

Spicy Cabbage Salad

Spice pattern: basic

• 2-3 tbsp olive oil
• 2 cloves garlic, pressed or chopped
• 1 tsp oregano
• ½ tsp black pepper
• ¼ tsp cayenne
• ½ c grated daikon radish
• or chopped red radish
• 1-2 carrots grated
• wakame, soaked and chopped (optional)
• (about 1/8 c total)
• 4 c cabbage (green, red or both), finely chopped
• ½ tsp salt or to taste
• 2-3 tbsp red wine vinegar

Combine ingredients and mix - I like to add them to the salad bowl in the order listed, mixing after each so that the spices blend. Chill before serving. 

Variation: use pressed cabbage instead of raw cabbage, and omit or reduce any added salt.

Creamy Coleslaw

This is completely dairy-free, but it has the richness of a good creamy coleslaw.

Elements-

• 4 c cabbage (red, green or both) chopped
• 1 carrot grated
• ½ c white or red radish, grated
• 6-8 scallions chopped
• 2 cloves garlic chopped
• ½ tsp black pepper or to taste
• 2-3 tbsp olive oil
• ½ tsp salt or to taste
• 2-3 tbsp sesame tahini
• ¼ c water (as needed to thin dressing)
• 2-3 tbsp red wine vinegar

Description- 

Combine all ingredients up through the olive oil and salt and toss to coat vegetables. Stir in the sesame tahini with just enough water to give you the texture of dressing you want. Stir in the vinegar and adjust seasonings. This can be served immediately, but I think it gets better after standing for 30 minutes to let the flavors blend.