Pressed Salad

Pressed salad is a dish common to macrobiotics. It is cooling, gentle, and light – a nice contradiction to a diet of dried out or heavy things (bread, crackers, meat, etc.). It is a delicious all-purpose salad that I absolutely love. It’s fun to eat with chopsticks and very, very easy to make. I learned to make pressed salad at The Natural Epicurean and I think it will become a favorite of yours, too.

There are endless combinations, but I start mine with radish, carrot, and cucumber – or whatever is on hand. I use my Benriner mandoline slicer to get thin consistent cuts. For one serving you only need about two radishes, half a carrot, and part of a cucumber. You don’t need a mandoline slicer but be sure to cut the vegetables thinly – this is a soft salad and you want to draw out some of the moisture from each thin slice.

Below: Veggies ready for salad!


Below: Nice thin cuts! Thanks Benriner!


Next, you massage about 1/4 teaspoon of unrefined Continue reading

East Meets West: Cucumber Salad

Shortly after waking, I saw a lonely looking cucumber from the local co-op on my kitchen table and got inspired to make a duo of salads — one dressed with Eastern flavors and the other with Western flavors. I love mornings!

Olive oil
Red wine vinegar

Sesame oil (toasted and untoasted)
Rice wine vinegar

I had a nice time mincing the ginger! It’s fun trimming the skin from the ginger with conservative slices and getting such nice mincing using the tip of the knife. Ginger is such a delightful, clean flavor that is just way unappreciated in the West.

Aside from vitamin K, cucumbers are not exceptionally high in nutrients (at least not the ones commonly known and measured), but they are a great source of food with low caloric density.