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!

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Below: Nice thin cuts! Thanks Benriner!

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

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