Purple Cabbage Salad with Persimmon and Nuts
When we first moved to Israel, our neighbors invited us over for a Shabbat dinner. In typical Israeli fashion, the first course included several types of salad.
Salads here aren’t the typical bed of greens with a slice of tomato on the top, they are much more complex and diverse than that. I always leave dinners with new healthy-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 fall-time 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 to share with you!
This salad would fit perfectly on a holiday table. The colors and flavors scream fall, and they pair well with traditional Thanksgiving eats. Surprise your guests by serving a non-traditional salad while making their cream-saturated meal a little healthier!
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Notes on the Recipe
This recipe is a hearty two servings. I like to keep my recipes small since I’m only cooking for two. It’s much easier to double a recipe than it is to cut one in half.
Also, fruits and vegetables come in various sizes. I included the amount used (for purchasing purposes) as well as the rough measurements. This salad is best when you can taste a bit of every flavor, so you may need to adjust the lemon juice, olive oil, and salt depending on the actual size of your cabbage or persimmon.
Lastly, I try to use persimmons that are ripe, but still a bit firm; I think they hold up better in the salad. They will soften after a day, so this salad is best when eaten within a few hours of making it.
Ingredients
½ of a small purple cabbage (about 2 cups chopped)
1 hachiya persimmon or 2 fuyu persimmons (about 1 cup chopped)
1/4 cup candied pecans – roughly chopped
1/4 cup raw peanuts – split into halves
¼ cup dried fruit (raisins, cranberries or chopped apricots) – optional
Juice from 1/2 lemon
A drizzle of olive oil
Salt to taste
Method
In a small pan set over medium heat, toast peanuts until golden brown. Remove from heat. Wash cabbage, peel and discard outer leaves. Chop cabbage into small, bite-size pieces. Peel the persimmon using a vegetable peeler, and chop the fruit into bite-size pieces. Add all of the ingredients to a salad bowl, toss, taste, and adjust lemon, olive oil, and salt as necessary. Enjoy!
Some think a salad can only be called a salad when it has lettuce. Others think a salad is only a salad when it is dense with more than just lettuce. What do you believe? Does a salad have to have lettuce?
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