Cut the cabbage into 2.5 cm squares. Julienne the carrot and cucumber.
Put the vegetables in a bowl, add 1 teaspoon of salt and mix evenly.
Put a weight on top of the vegetables. I use a table leg as a weight. You can use anything you have.
Leave for 2 to 3 hours. (This brings out the moisture in the vegetables.) The key is to let the vegetables soften here.
Mix the flavoring ingredients together. Add the tightly squeezed out vegetables to them.
You can eat a ton of vegetables, so it's very healthy.
Story Behind this Recipe
Another vegetable-packed recipe. My mother makes this for us all the times, and the whole family loves it. You can eat a ton of vegetables with this salad!
Step 4 is important! Use a relatively heavy weight and squeeze plenty of moisture out of the vegetables. They will reduce in bulk, and absorb flavors much better. If you chill it in the refrigerator before eating, it will be even more delicious!!