Serves: 4-6 people
Preparation time: 10 minutes/30 min. pressing
Utensils: Large bowl, plate, weight, suribachi and surikogi

Ingredients:
1/2 round cabbage rinsed and finely shredded
1 small cucumber peeled and finely sliced
1 scallion washed and finely sliced
1 carrot washed and grated
1/2 bunch watercress rinsed and minced
1/2 teaspoon sea salt

Dressing Ingredients:
1 tablespoon parsley minced
1 tablespoon shoyu
1 tablespoon tahini
2-3 tablespoons brown rice vinegar
1/2-1 cup spring water

Preparation:

Place the cabbage, cucumber, scallions and carrot in a large bowl.

Add the salt and mix through the vegetables with your hands.

Place a plate and a weight on top of the vegetables. I use a jar of beans or you could try a jug of water.

Leave to press for about 30 minutes.

Remove the vegetables from the bowl and discard the water.

Place in a serving bowl and add the minced watercress.

Serve with the parsley/tahini dressing.

Dressing Preparation:

Place the parsley and a little water in the suribachi and mix together.

Add the tahini, shoyu and vinegar and blend together.

Add the water and mix to a smooth, creamy texture.

Add the dressing to the salad and toss lightly.