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Micronutrient Pressed Salad


Here at nécessité, we love a great salad. We love the nutrients that can go into making a healthy salad. There are so many ways to create and consume a salad.

In addition, salads can offer many healing benefits. Erica Reid, our founder of nécessité, started eating Pressed Salads 17 years ago while eating a macrobiotic diet for healing purposes; therefore, she wanted to share this with you.

They are easy to make and loaded with nutrients. In addition, pressing the ingredients together brings more flavor out of the vegetables and creates a texture that is not as typical as some other salads. Pressed salads can aid in digestion and help support the immune system. In addition, since the ingredients are not cooked, the enzymes are preserved from heat. Therefore, we hope you give this Pressed Salad a try.

Please email us and let us know what you think. Be grateful and give thanks. You are a nécessité!

Pressed Salad Recipe

Serves 2


  • One carrot, peeled and sliced into matchsticks
  • 1/4 daikon radish, peeled and cut into matchsticks (or a handful of regular radishes, thinly sliced)
  • One celery stalk, thinly sliced
  • Two leaves of Napa cabbage, thinly sliced
  • Two teaspoons salt

For extra flavor (optional):

  • One tablespoon of lemon juice or yuzu juice
  • Shiso leaves or mint leaves, finely sliced
  • Few drops of sesame oil

Method of Preparation:

  1. Place all the sliced vegetables in a large glass bowl.
  2. Mix the salt into the vegetables well – using your hands is best.
  3. Place a plate directly over the vegetables and press down.
  4. Place a heavy object, such as a can of beans, a jug of water, or a bag of grains, on top of the plate to weigh it down.
  5. Leave it like this for one hour so that all the water gets squeezed out of the vegetables.
  6. Remove the plate, discard the water, and use your hands to squeeze any excess liquid out of the vegetables.
  7. Taste the salad and if it tastes too salty, rinse it with cold water and use your hands to squeeze the excess liquid out again, or gently dry it with a paper towel.
  8. Add extra seasonings as desired (suggestions listed above).
  9. Best when fresh, but it keeps covered in the fridge for several days.
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