Pressed Radish Salad

This salad is almost like making a fresh pickle. Pressing veggies with some vinegar and salt has the same effect as cooking. It makes the dish more digestible yet preserves the active living enzymes in the plants.

Ingredients:

4 cups red radishes, sliced thin

1 cup black radishes, sliced thin

1 cup apple, sliced thin

2 tbsp tamari (wheat-free)

1/2 cup apple cider vinegar

1 tbsp toasted sesame oil

รณ cup fresh basil, chopped

2 tbsp sesame seeds

Directions:

1. Place sliced radishes and apples in a large mixing bowl. Add the dressing and mix well.

2. Place another bowl over the vegetables and press down. Weigh the bowl down with a jug of water or another heavy object.

3. Press vegetables for 25 minutes. Remove bowl, and drain off out excess liquid (about 1/3 of a cup).

4. Top with chopped basil and sesame seeds.


Reprinted with permission by Julie Daniluk RHN. Visit juliedaniluk.com for more information. Connect with Julie on Facebook at Julie Daniluk and on Instagram @JulieDaniluk