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Flavorful Pressed Salad

By Judy MacKenney

Serves 6–8

The sour green apple, pungent ginger and zesty lemon are a tasty combination for this cleansing vegetable dish.


4 cups bok choy, cut diagonally in 1” chunks

1 cup carrots, cut thinly into matchsticks & flowers

½ cup daikon, cut thin

1 cup seedless cucumber, with skin scored & sliced thin & quartered

2 green apples, cored & cut into thin wedges, then dipped in lemon juice to prevent browning

2 Tbsp grated ginger (squeeze juice), then mix with

1 Tbsp sea salt

1. Place the cut vegetables in a bowl.

2. Add the ginger & salt and mix thoroughly until the vegetables look glossy.

3. Place a plate and add a weight on top for up to 10 minutes and serve.

Notes: This can be eaten as a long-cooked pickle in a balanced macrobiotic meal due to the pickling process. This can also be used in place of a cole slaw or can be a great addition to any fish or bean taco. Pressed salad may be kept for up to 2 days with refrigeration.

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