Pressed Cabbage Salad

Pressing cabbage with salt very mildly pickles it, makes it softer and easier to digest. It is light and refreshing, and does not need any oil.

Put the cabbage in a large bowl, and toss with your hands with the salt. Cover the cabbage with a plate and put a heavy weight on it - I use a quart mayonnaise jar filled with water. Let the cabbage sit, at least 2 hours and up to half a day. When you press down the plate, some water should rise above the rim - if not, need more salt.

Squeeze the cabbage to drain out the excess water. Toss with the remaining ingredients.