** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine vegetables in a bowl with salt and stir to mix well; use hands to press into a mound; top vegetables with plate, then place a 2-3 pounds weight on the plate.
2. Allow to stand while you roast the nuts or up to 20 minutes Roast cashews in a 325F for about 10 minutes or until lightly browned, shaking the pan once or twice to help brown evenly.
3. Remove weight from plate; tilt bowl, holding plate in place to drain off any excess liquid (taste the vegetables and rinse and drain well if desired).
4. Add remaining ingredients and stir to mix well.
5. Flavor will develop more if allowed to rest for a while but also good to eat now.
6. VARY: had 1/4-1/2 cup a creamy ranch or tofu dressing.
7. PAT'S NOTE: Use napa cabbage and less of it.
8. Lime juice with the apple; or lemon with sugar.
9. PAN roast the cashews with a little butter flavored canola oil.
10. The salt strengthens the flavors. DID YOU KNOW: Our word "salad" is believed to originate from the Latin "salata" meaning "salted.
11. " A traditional Japanese "pressed salad" is created by salting shredded vegetables, then pressing them with a weight while they sit for a while to let the salt draw water from them.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Sulfites, Sesame Seeds, Cabbage, Fructose Malabsorption, Cilantro, Apple allergies.
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