Pressed Salad with Raisins and Walnuts
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
Place vegetables and apples in a mixing bowl. Add the sea salt and mix thoroughly with your hands.
Place the vegetables in a pickle press and press for 2 to 2 1/2 hours.
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.
Toss in the soaked raisins and roasted walnuts.
Michio and Aveline Kushi