Gluten Free Pressed Salad recipe
information
Pressing the salad ingredients in this way makes them easier to digest for those unused to raw vegetables. The same effect can be achieved by blanching the vegetables, or by adding a dressing made with ginger, spring onions, tamari/shoyu soya sauce or brown rice or umeboshi vinegars.
ingredients
10 inch (25cm) piece of cucumber
1 bunch spring onions
Small bunch radish
1 garden lettuce
1 teaspoon sea salt or 1 - 2 umeboshi plums
1 bunch spring onions
Small bunch radish
1 garden lettuce
1 teaspoon sea salt or 1 - 2 umeboshi plums
method
1. Remove both ends from the cucumber and use the flat sides of these to rub the cut ends. This produces a white froth and removes any bitterness.
2. Slice the cucumber, spring onions, and radish, and chop the lettuce leaves very finely.
3. Mix all the ingredients including the salt or umeboshi plums together well, with the hand.
4. Cover and press for 2 - 6 hours to draw out the water.
5. Rinse to remove excess salt. Drain and serve.
2. Slice the cucumber, spring onions, and radish, and chop the lettuce leaves very finely.
3. Mix all the ingredients including the salt or umeboshi plums together well, with the hand.
4. Cover and press for 2 - 6 hours to draw out the water.
5. Rinse to remove excess salt. Drain and serve.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
