Pressed Salad with Wakame
3-inch dry piece of wakame, washed, soaked and sliced into small pieces
2 cups bok choy, finely cut
1/3 cup mung bean sprouts
1/4 cup red onions, sliced in very thin rounds or half-rounds
1/4 cup thinly sliced celery
1/4 cup thinly sliced sour green apples
1/2 teaspoon sea salt
In a large bowl, mix vegetables and apple with the sea salt gently by hand. Squeeze, If water runs out, the salad has enough salt.
Transfer to a salad press and apply pressure to the press. If a salad press is not available, you may leave in a bowl and place a plate that fits inside the bowl, adding a weight on top of the place.
Let the vegetables sit for 30 minutes to one hour or more (depending on the vegetables) or until water is expelled from the vegetables.
Discard the water before serving and rinse salad so that it is not too salty. Place salad into a serving dish.
You may add a light dressing of umeboshi vinegar and brown rice vinegar or just lemon juice after salad has been pressed and rinsed.
Michio and Aveline Kushi