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Cruciferous Cabbage Pressed Salad Recipe

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0 votes | 842 views
Servings: 1

Ingredients

Cost per recipe $0.99 view details
  • 1/2 x Red Cabbage
  • 1/2 x Green Cabbage Spring onions - optional
  • 1 Tbsp. Umeboshi vinegar/lemon, (1 to 2)
  • 1 tsp Seasalt, (1 to 2) Parsley, handful for garnish Roasted pepitas/sunflower seeds for the garnish

Directions

  1. Cut cabbage into 2-3cm slices. Mix the cabbage well with seasalt, lemon/umeboshi vinegar, and spring onions (optional).
  2. Press cabbage with a saucer with a weight. Let sit for a day.
  3. These pickles are more delicious if aged for 2-3 days.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 378g
Calories 94  
Calories from Fat 3 3%
Total Fat 0.36g 0%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 66mg 3%
Potassium 628mg 18%
Total Carbs 21.21g 6%
Dietary Fiber 9.1g 30%
Sugars 11.68g 8%
Protein 4.65g 7%

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