Prepared by Mike & Carole, April 2004 - Good for stress

Green, Cabbage	Onions
Nappa, Cabbage	Carrots
Cucumbers	1 Tsp Salt
Red Radishes

Wash and slice desired vegetables into very thin pieces. Place vegetables in a large bowl and sprinkle with salt. (This much salt was for a large bowl of salad.) Mix gently with your hands. Use a vegetable press or place a small plate on top of the vegetables. Put a jug of water on top of the plate. (At least 1 gallon full.) Leave it for at least 1 to 2 hours. Pour off extra water. If the salad tastes too salty, rinse lightly. I put a few drops of lemon on the top. Wash and slice desired vegetables into very thin pieces.