Kale Salad

Directions

1. 1
   Press the cabbage with the umeboshi paste and vinegar for 1 hour (see Notes).
2. 2
   While the cabbage is pressing, fill a 4-quart pot halfway with water and bring to a boil.
3. 3
   Add the corn and quickly blanch for a minute or two.
4. 4
   Remove the corn with a slotted spoon and place in a large salad bowl.
5. 5
   Add a pinch of salt to the same water, then add the kale and blanch for 2 to 3 minutes.
6. 6
   Remove with a slotted spoon and spread on a tray to cool.
7. 7
   Add the cooled kale to the corn, along with the carrots, radishes, daikon, pressed cabbage, olive oil, and lemon juice.
8. 8
   Toss the ingredients, add salt and pepper, and toss again before serving.
9. 9
   Variations:
10. 10
    Add 1 teaspoon minced garlic, or 1 tablespoon Dijon mustard.
11. 11
    Add 1/4 cup toasted pumpkin or sunflower seeds.
12. 12
    Add sauerkraut or slivers of dill pickle.