Cabbage, Carrot And Cashew Salad

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Salads	4	Servings

INGREDIENTS

2	c	Cabbage, shredded thinly
1		Carrot, grated
1/4	t	Sea salt
1	T	Fresh cilantro, chopped
1	T	Fresh lemon juice, or lime
		juice
1	t	Toasted sesame oil
		To taste apple juice, frozen
		concentrate or fructose
1/4	c	Raw cashews

INSTRUCTIONS

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. Allow to stand while you roast the  nuts or
up to 20 mins.  Roast cashews in a 325F for about 10 minutes or until
lightly browned,  shaking the pan once or twice to help brown evenly.
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). Add remaining ingredients and stir to mix well. Flavor
will develop more if allowed to rest for a while but also good to eat
now.  VARY: had 1/4-1/2 cup a creamy ranch or tofu dressing.  PAT'S
NOTE: Use napa cabbage and less of it. Lime juice with the  apple; or
lemon with sugar. PAN roast the cashews with a little  butter flavored
canola oil. The salt strengthens the flavors.  DID YOU KNOW: Our word
"salad" is believed to originate from the Latin  "salata" meaning
"salted." 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. --p18  Recipe by:
Adapted from Feed Your Soul by Fowler and Lehr (1993)  Posted to
MC-Recipe Digest V1 #894 by KitPATh  <phannema@wizard.ucr.edu> on Nov
09, 1997

A Message from our Provider:

“If you’re too open minded, your brains will fall out”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 116 Calories From Fat: 12 Total Fat: 1.4g Cholesterol: 0mg Sodium: 106.2mg Potassium: 318.7mg Carbohydrates: 27.4g Fiber: 2.8g Sugar: 23g Protein: 1.4g