Pressed Salad

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Green cabbage

Red cabbage

Red onion
Salt

Finely slice cabbages. Slice red onion in very thin 1/2 moons. Combine all vegetables in a bowl. Add 1/4 teaspoon salt per 2 cups of vegetables. Mix the salt throughout with your hand until everything is nicely coated.

Place a plate on top of the vegetables and weigh the plate down with something heavy. Press for 1 hour. Remove the weight and pour off the liquid.

Note: You can use many different combinations like finely grated or matchstick carrots, thinly sliced red radish. You can add shredded green apple at the end or tangerine (in season).