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Pressed Salad with Raisins and Walnuts

Prep Time

10 min

Cooking Time

2.5 hours





  • 2 cups green cabbage, finely shredded

  • 1/2 cup carrot, grated

  • 1/4 cup red apple, quartered and sliced thin

  • 1 tsp sea salt

  • 1/8 cup raisins, soaked while salad is pressing

  • 1/8 cup walnuts, roasted in a skillet on the stove-top


  1. Place vegetables and apples in a mixing bowl. Add the sea salt and mix thoroughly with your hands.

  2. Place the vegetables in a pickle press and press for 2 to 2 1/2 hours.

  3. Remove and squeeze out excess salty liquid. Taste a piece of vegetable. If too salty, rinse quickly in a strainer under cold water. Squeeze again and place in a serving dish.

  4. Toss in the soaked raisins and roasted walnuts. 

  5. Serve.


Michio and Aveline Kushi

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