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.
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
ó cup fresh basil, chopped
2 tbsp sesame seeds
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