Japanese Raw Vegetable Salad

How to prepare japanese raw vegetable salad

1. Cut the iceberg lettuce into strips. Cut the carrot into thin strips using a vegetable peeler or grate it. Shred the cabbage finely. Slice the cucumber and radishes thinly, using this mandoline. Put all the vegetables in a large bowl.
   * For speed, you can use this pre-cut vegetable mix in a bag as a base (contains iceberg, carrot and cabbage), to which you just add cucumber and radishes.
   
2. Add the salt and sugar and mix, gently kneading the vegetables. Cover the vegetables with plastic wrap and press down with your hand, then place a bowl with a weight on top (I used a 1kg bag of rice). The idea is to keep the vegetables pressed while they rest in the refrigerator.
3. Refrigerate the bowl for about 1 hour. After this time, squeeze the vegetables in your fist or in cheesecloth if preparing larger quantities. You'll see quite a lot of liquid comes out of them.
5. Add the dressing ingredients over the vegetables and mix gently. Taste and check if you want more vinegar.

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