Pressed Red Cabbage Caraway Slaw

This is a highly flavored and impressive dish. If you enjoy this, try the same method with Asian sauce and experiment with different vegetables. This dish will keep for 4-5 days in the refrigerator.

6 cups thinly sliced red cabbage (about 1/2 large cabbage)
1 large onion, sliced very thin
1 teaspoon sea salt
1 tablespoon caraway seeds
2 teaspoons Bragg's Amino Acids, or Nama Shoyu or additional sea salt

Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and liquid amino's evenly over vegetables. With your hands, knead and toss the salad, crushing the vegetables in your hands for 5-6 minutes. 

Serves 4-6.

- by Nomi Shannon, The Raw Gourmet