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Colorful Harvest Salad by Jessica Porter |
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Written by Administrator
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Saturday, 18 December 2004 |
Colorful Harvest Salad by Jessica Porter
This macrobiotic recipe appears in Jessica Porter's brand new macrobiotic cookbook, The Hip Chick's Guide to Macrobiotics. We have this book available for purchase in our online store.
Serves: 4
Ingredients:
1/3 cup thinly sliced red cabbage
½ cup thinly sliced napa cabbage
½ cup carrot, sliced into matchsticks
½ tea  sea salt
½ cup Granny Smith apples, thinly sliced
2 drops umeboshi and/or brown rice vinegar (or to taste)
1 shake dulse flakes
2 Tbsp walnuts, chopped and roasted (optional)
Process:
1. Slice vegetables as thinly as possible and mix together in a large mixing bowl
2. Add sea salt, mix and gently squeeze mixture with your hands
3. A small amount of water should begin to drip from the vegetables.
4. Gently mix in the apples
5. Place a slightly smaller plate in the bowl over the vegetables and place a jar or small weight on top of the plate.
6. Press the salad for 30 minutes or longer until the water is expelled out of the vegetables
7. Discard the water and rinse the salad – twice – in a strainer
8. Squeeze out the water from the salad and place in a bowl.
9. If desired, you may season the salad with umeboshi and/or brown rice vinegar
10. Mix in the dulse flakes and walnuts
VARIATION: add minced dark greens such as watercress, parsley, dandelion, etc.
The recipe also appeared in a recent article on ABC7Chicago's web site, which you can view here.
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