It is Autumn in Melbourne now. Autumn harvests are appearing at stores and Persimmon is one of them. Persimmon is a very sweet fruit, but I use it for a variety of salads. Today I added it to Coleslaw. Sweet and sour Coleslaw Dressing and Persimmon are a good match. I recommend to use a firm Persimmon.
Makes
4 Servings
Ingredients
200g Cabbage *thinly sliced
1/4 teaspoon Salt
1 firm Persimmon *cut into thin strips
1 tablespoon Sugar
1 to 2 tablespoons Lemon Juice *OR Vinegar of your choice
2 tablespoons Mayonnaise
1 tablespoon Unsweetened Greek Yoghurt
Ground Black Pepper as required
Method
- Thinly slice Cabbage leaves and place in a mixing bowl, add Salt, and mix to combine.
- Add all other ingredients and mix well. If the Cabbage is not so soft & juicy, allow to rest in the fridge for 1 hour. Mix again before serve.
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