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Pressed Salad with Tahini-Orange Vinaigrette

1 cup thinly sliced Chinese (Napa) cabbage
1 to 2 red radishes, thinly sliced
1 cup thinly sliced watercress
1 teaspoon sea salt or umeboshi vinegar
(Other vegetables good for pressing include cucumbers, carrots, daikon or white radish, celery and peeled broccoli stalks)

Place all vegetables in medium bowl and toss well with salt or vinegar, rubbing the vegetables through your fingers to work the salt into the vegetables' surfaces. Transfer salad to a pickle press or another bowl. If using press, screw lid on press and set aside for 30 minutes. If using a bowl, place a plate on top of the salad with a weight on top (such as a 3-pound can of tomatoes) and press for 30 minutes. Squeeze out the fluid that accumulates in the salad, and if salad is too salty, gently rinse to the desired taste.

2 tablespoons tahini
1 to 2 teaspoons natural soy sauce
Juice of half an orange
1 tablespoon brown rice vinegar
1/4 to 1/2 cup spring water

Place tahini, soy sauce, vinegar and orange juice in a bowl. Blend together and add enough water to make smooth dressing. Mix into salad and serve. Serves 4 to 6

Salad from "Cooking the Whole Foods Way" by Christina Pirello

Dressing recipe by Melanie Waxman, printed in Macrochef Magazine

Thursday, July 27, 2000

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