Rainbow Pressed Salad

1 1/2 cups shredded or thinly sliced red cabbage
1 cup shredded or thinly sliced green cabbage
3/4 cup shredded or julienned carrot
1/2 teaspoon salt
1 red-skinned apple, cut into very thin matchsticks
Juice and pulp from 1/2 lemon

In a mixing bowl, knead the vegetables with the salt, crunching vegetables with your hands. When vegetables begin to release liquid, add the apple and lemon juice with pulp.

Place a plate directly onto mixture and weight it with a heavy can, stone or other item. Let stand for 30 to 40 minutes.

Remove weight and plate, toss salad and serve. Or keep, refrigerated, for serving the next day, when it's even better.

Makes about 4 servings.

— Recipe from "For the Love of Eating," by Roanne Lewis.

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