It’s persimmon month, at least in my house. I’ve got my first batch of dried Hachiya persimmons ready, and fresh mellow Fuyu persimmons on my counter. I put the two of them together in a salad with savory, slightly bitter napa cabbage and it was a great combo.
I lightly dressed the greens and persimmons with a sherry vinegar/olive oil dressing and topped with toasted almonds for a rich crunch. This salad would work well with finely shredded brussels sprouts instead of napa cabbage. Savory, sweet, fresh, and crunchy — this is a nice Fall salad for the persimmon lover. Enjoy!
Double Persimmon Napa Cabbage Salad
(serves 4 – 6 for a side dish)
1/2 head Napa Cabbage, sliced thin
2 Fuyu persimmons, peeled and sliced into bite size pieces
2 dried Hachiya persimmons*, diced small
1/2 cup toasted almonds, coarse chop
1/4 cup extra virgin olive oil
2 TB sherry vinegar
sea salt to taste
fresh ground black pepper
Assemble the salad ingredients in a shallow, wide bowl. Just before serving, mix together the sherry vinegar and olive oil with about 1/4 tsp sea salt. Drizzle over the salad, top with fresh ground black pepper, and serve.
* If you can’t locate dried persimmons, you may substitute golden raisins