Pressed Napa Cabbage, Carrot and Black Sesame Salad

 

Prep Time

40 minutes


Prep Notes

This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.


Cooking Time

N/A


Yields

6 servings


Ingredients

1/2 medium napa cabbage, very thinly sliced
1 large carrot, grated
1 tsp sea salt
Juice of 1/2 lemon
1/4 cup black sesame seeds


Directions

Toss the cabbage and carrot in a bowl and rub salt into them.

Place a clean paper towel over the vegetables and add another bowl on top of the towel to press the water out of the vegetables. Feel free to add additional dishes as weights. Press the vegetables for 30 minutes or longer.

Once salad is pressed, rinse the salt off by filling the bowl with water and drain well.

Add lemon juice and mix so that salad is evenly coated.

Top with sesame seeds.


Notes

N/A


Credit

N/A