Pressed Salad

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Pressed Salad

Yield: 4 servings


  • 1 cup daikon, thinly sliced into matchsticks
  • 1/2 cup carrots, thinly sliced into matchsticks
  • sea salt


Mix the ingredients together. Put into a pickle press or place in a bowl with a plate and heavy weight on top. After a few hours (depending on the vegetables used), remove the vegetables, discard the juice and wash off the salt. Serve as is or add a few drops of rice vinegar or umeboshi vinegar.
Note: You may vary the kinds of vegetables.

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