Pressed salad is light and refreshing. It's not quite raw, and it's not quite pickled. The veggies are tossed with a little bit of salt, and then pressed to make them tender and tasty. The salt goes in, and sweet juices come out.
This is a simple pressed salad made with cucumbers and red radishes. Slice the vegetables fairly thin. Sprinkle on a little bit of umeboshi vinegar, which supplies salt and a little sourness. Toss the veggies and vinegar together, and massage them gently. Put them in a pickle press, or under a plate with a weight on top. Let the salad press for about an hour. Remove salad from the press, and taste. If it tastes salty, rinse it in cold water. Sprinkle on a little bit of lemon juice, toss, and serve. It's a nice side dish for a summer meal.