I was in a taxi on the way home from a wedding with my friend Rachel K. When we were almost at our destination, she told me about an incredible salad recipe she had. Neither of us had a pen nor a paper, so we asked the elderly driver if he did. He tore off a tiny piece of paper. I very quickly wrote the recipe down (my mother says my handwriting is so clear, she even understands my shorthand although she never learned it!). I tried it that Shabbos, and it was an immediate hit. So even though my editor told me not to include a salad (we have so many of them!) I did anyway, because you too will agree that this is a sure keeper.
Cabbage and Persimmon Salad
- Cook & Prep: 25 m
- Serving: 8
Mix together all salad ingredients in a bowl and set aside.
Combine dressing ingredients in a small jar. (The dressing can also be made a few days in advance.)
Shake well and pour over salad just before serving.
Cutting up a head of cabbage yourself, as opposed to using a bag of shredded cabbage, gives you a crunchier salad.
You can sprinkle the chopped pecans on top of the salad instead of mixing them in, so they don’t get soggy.
To make this recipe low-fat, use just one tablespoon of oil and three tablespoons of water in the dressing. You can sub fresh peaches, apricots, or loquats (shesek) for the persimmons.