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Recipe by Brynie Greisman

Cabbage and Persimmon Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts

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.

Ingredients

Salad

  • 3 persimmons, peeled and cubed

  • 3 scallions, green part only, sliced

Dressing

  • 5 tablespoons brown sugar

  • 2 tablespoons mustard

  • 1/3 cup oil

  • 1/3 cup vinegar (gluten-free, if needed)

  • salt, to taste

  • black pepper, to taste

Directions

Prepare Salad

1.

Mix together all salad ingredients in a bowl and set aside.

2.

Combine dressing ingredients in a small jar. (The dressing can also be made a few days in advance.)

3.

Shake well and pour over salad just before serving.

Tips:

You can sprinkle the chopped pecans on top of the salad instead of mixing them in, so they don’t get soggy.

Notes:

Cutting up a head of cabbage yourself, as opposed to using a bag of shredded cabbage, gives you a crunchier salad.
Cabbage and Persimmon Salad

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Perel Domb
Perel Domb
8 months ago