Purple Cabbage Salad with Persimmon and Nuts
When we met our new neighbors, they were quick to invite us over for a Shabbat dinner. In typical Israeli fashion, the dinner was multiple courses leaving us feeling very satisfied and very stuffed. I love to see what people serve, to see what they have learned to cook through their life experiences. I always leave dinners with new cooking-inspiration. One of my favorite dishes served at this particular dinner was a purple cabbage salad with a mix of fruits and nuts that are shouk staples. I loved that it was crunchy, hearty, and fresh. It was also a wonderful mix of savory and sweet. I quickly created my own version of the salad, and I hope you enjoy it as much as I did!
- 1 small, purple cabbage (about 4 cups when chopped)
- 2 ripe persimmons – peeled and chopped into bite size pieces
- 3/4 cup candied pecans – roughly chopped
- 1/2 cup raw peanuts
- ¼ cup dried fruit (raisins, cranberries or chopped apricots)
- Juice from 2 lemons
- 3 tablespoons of olive oil
- Salt to taste
- Step 1 In a small pan set over medium heat, toast peanuts until golden brown. Remove from heat.
- Step 2 Wash cabbage, peel and discard outer leaves. Chop cabbage into small, bite-size pieces and add to a salad bowl.
- Step 3 Add remaining ingredients, mix, and enjoy.