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.
Comments
Vanessa
19/03/2026
Dear Hiroko,
this was your first cabbage related recipe that I’ve been planning to cook. To be honest, the first time I laid eyes on the picture, I assumed the orange stripes were carrots, which would definitely have been a tasty combination – but me realising those were persimmons peaked a new kind of interest within me. The persimmon season was unfortunately over, but I still had a bunch of them sitting on my window-still, because they sometimes take a few extra days (in this unusual case several weeks – probably due to the especially hard and cold Berlin winter in well over a decade) to fully ripen. That occurrence must have been fate. I made this salad three times within one week, because although the taste is very subtle, it really resonated with me. I’m also not a big fan of greek yoghurt, but I’ve learned to love it in this combination. Thank you so much for this wonderful dish, I’ve been raving about it ever since. Can’t wait for persimmon season later this year.
Best, Vanessa
Hiroko
20/03/2026
Hi Vanessa. Persimmons are truly a seasonal food. When the season comes, please try other recipes as well. https://www.hirokoliston.com/?s=persimmon