Macrobiotics: Pressed Cucumbers and Wakame

[Guest guest]

I turn to the macrobiotic diet when I want interesting ideas for

unusual grains, sea vegetables, greens, and breakfasts.

 

I often have a salad very similar to this at a local restaurant. It's

delicious. Most of us don't have a pickle press, but you can create

the same effect by simply putting a saucer over the ingredients in a

bowl and weighting it with something like a tin can or two.

 

Ellen

 

 

* Exported from MasterCook Mac *

 

Pressed Cucumbers and Wakame

 

Recipe By : Quick & Natural Macrobiotic Ckbk, Aveline Kushi,Wendy Esko

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cucumber -- peeled and sliced

- 2- 3 med cukes

4 cups sliced lettuce -- 1 small head

1/2 cup wakame seaweed -- soaked and sliced

1/4 cup red radish -- thinly sliced

1 cup water -- for soaking

1 1/2 tablespoons mirin

6 tablespoons brown rice vinegar

1/2 teaspoon sea salt -- to 3/4

water for cooking the wakame

 

Place the soaked wakame in a saucepan with 1/2 inch water and bring

to a boil. Simmer for 5-7 minutes.

 

Rinse the wakame under cold water and let it drain. Place the wakame

and vegetables in a mixing bowl. Add the mirin, vinegar, and sea salt

and mix thoroughly. Place the ingredient in the pickle press. Let the

vegetables sit under pressure for about 45 minutes.

 

Remove the pressed salad, squeeze out excess liquid with your hands,

and place in the serving bowl.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 27 Calories; less than one

gram Fat (9% calories from fat); 2g Protein; 6g Carbohydrate; 0mg

Cholesterol; 497mg Sodium

Food Exchanges: 1 Vegetable

 

 

_____