kumquat and red cabbage pressed salad // brooklyn supper
Kumquat and Red Cabbage Pressed Salad
A wintry pressed salad recipe made with red cabbage, carrots, and fresh ginger, and finished with slivers of kumquat and fresh squeezed blood orange juice.
Recipe Type: Salad
Makes: 4 - 6 servings
Author: Brooklyn Supper, inspired by Amy Chaplin's recipe in At Home in the Whole Food Kitchen
Ingredients
For the Salad
  • 1/2 head red cabbage cored and sliced into thin ribbons
  • 1/2 red onion trimmed and thinly sliced
  • 2 carrots scrubbed and cut into thin matchsticks
  • 4- inch section of ginger, peeled and cut into thin matchsticks
  • 2- inch section of fresh turmeric, peeled and cut into thin matchsticks
  • 2 teaspoons sea salt
  • 1/4 cup rice wine vinegar
For the Toppings and Dressing
  • 1 tablespoon fresh squeezed blood orange juice (regular oranges are just fine too)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sesame oil
  • 2 - 4 kumquats, sliced paper thin (peel and all) with seeds removed, depending on size
  • 1 tablespoon black sesame seeds, lightly toasted
  • 2 green onions cut into 1/4- thick rounds
Instructions
  1. Combine all the salad ingredients in a large mixing bowl, tossing, massaging, and pressing with your hands just as you would with a massaged kale salad. Set a heavy plate or other item that fits snugly over the salad and add weights (a large can or jar is perfect). Set aside on the kitchen counter for 1 - 3 hours, or if pressing longer, in the fridge.

  2. After at least 1 hour, pour off excess liquid.
  3. In a small bowl, make the dressing by whisking to combine blood orange juice, maple syrup, and sesame oil. Drizzle over salad, add kumquat slices, and toss. Plate salad; top with toasted black sesame seeds and green onions.