Pressed Cabbage Salad


  • 1/2 large head green cabbage (about 1 1/4 pounds)

  • 2 Tablespoons rice vinegar

  • 2 TBS soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 TBS Szechwan Peppercorns (or substitute ground pepper)


Slice cabbage into crosswise strips (as thin as possible) - about 6 cups. Combine all ingredients - toss. Fill a gallon-sized ziplock plastic bag on top of the cabbage and let stand for 1 hour. Remove the weight, toss gently, and weight again until cabbage has wilted, about 1 hour more. Discard the weight. Serve as is or refrigerate for up to several days.

Adapted from recipe by Jack Bishop (Vegetables Every Day) recommended by Farm Box member Monica Convery-Rank.