This is a print preview of "Cruciferous Cabbage Pressed Salad" recipe.

Cruciferous Cabbage Pressed Salad Recipe
by Global Cookbook

Cruciferous Cabbage Pressed Salad
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  Servings: 1

Ingredients

  • 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.