I am so excited! In my cooking program I get to try lots of things I don’t usually make, and I LOVE that – new ingredients I’ve never heard of, new cooking methods I haven’t tried before, new ways of doing things. But I will be honest – sometimes there are assignments I shy away from, thinking – ew, I’m not going to like that! One of the advantages (or disadvantages!) of working through this program on my own time is that I can avoid doing the things I don’t really want to do, and that’s what I’ve been doing with Pressed and Wilted Salads.
Well, today I decided that I was going to tackle the beast. I would just make a SMALL salad for my own lunch, not to inflict this yukky torture on anyone else (particularly my husband). I kept the ingredient list simple (I didn’t want to waste too much since surely I would toss most of it away). I had some red cabbage left, oh and some cucumber might work ok. Just picked up some organic celery yesterday – let’s go with a purple and green theme, that’ll be nice. And some fresh cilantro from my garden. The more I explored my options, the better this salad started to look. So I started shredding, chopping, slicing. I had a pile of food on my cutting board and true to the method, I then added sea salt and tossed it all carefully. I pressed it, waiting for the liquid to start seeping out to let the salt do its cooking and meld the flavours together. And meld they did! I tasted and YUM, decided a splash of fresh lime juice would be perfect. WOW! I couldn’t believe how tasty – and pretty this was! I put it in a bowl, added some raw pumpkin seeds, and remembered to take a quick photo so I could share it on my blog – before devouring it (chewing completely, of course!). It was absolutely delicious, and I love the fact that this method is completely oil-free. May just become a favorite! This was a good lesson in NOT judging a salad by its method, before trying it at least.
For the sake of those of you who might want to try this and don’t want to search through this entry for some semblance of a recipe:
Pressed Purple and Green Cabbage Salad
- 1/2 cup thinly shredded purple cabbage
- 1/3 cup thinly sliced cucumber
- 1/3 cup thinly julienned celery
- 1/4 cup chopped cilantro
- 1/2-1 tsp sea salt
- few squeezes lime juice
- 1/8 cup raw pumpkin seeds
1) Get your veggies ready, and layer them one on top of the other
2) Sprinkle the salt over top, and gently work it in so it gets all over the vegetables (do this until you start to see pockets of water forming, but don’t overwork)
3) Press the salad together gently with both hands, until vegetables start to wilt
4) Squeeze lime juice over top of salad and toss lightly
5) Put into serving bowl and garnish with pumpkin seeds.
Why is this good for you?
- Red cabbage is a good source of B vitamins (thiamin, riboflavin, folate, B6), calcium, iron, magnesium, fibre, vitamin A, vitamin C, vitamin K AND potassium and manganese
- Cucumber is a good source of vitamin A, Pantothenic Acid, Magnesium, Phosphorus, Manganese, vitamin C, vitamin K and potassium
- Celery is a good source of riboflavin, B6, pantothenic acid, calcium, magnesium, phosphorus, fibre, vitamins A, C and K, folate, potassium and manganese