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.
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