Pressed Salad


1 cup lettuce (iceberg or leaf), washed and thinly sliced

1/4 cup celery, thinly sliced

1/4 cup red onion, sliced thin

1/4 cup red radish, sliced into thin rounds

1/2 tsp. sea salt

brown rice vinegar to taste

1/4 cup cucumber, sliced on a diagonal and then into match sticks or watercress.


Place all the vegetables in a pickle press, add salt and mix them thoroughly by hand with a squeezing motion. (If no pickle press is available, place in bowl with a plate on top of the vegetables and a heavy weight on top of the plate.)

Gently massage brown rice vinegar into vegetables. Screw down cover to apply pressure. Let press sit for 2-3 hours. Remove vegetables, squeeze out excess liquid, and place the salad in a serving bowl. If it is too salty, rinse it quickly under cold water before serving.

See other recipes submitted by Warren King