Persimmon & Cabbage Coleslaw

Name: Persimmon & Cabbage Coleslaw
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 200 g Cabbage *thinly sliced; 1/4 teaspoon Salt; 1 firm Persimmon *cut into thin strips; 1 tablespoon Sugar; 1-2 tablespoons Lemon Juice *OR Vinegar of your choice; 2 tablespoons Mayonnaise; 1 tablespoon Unsweetened Greek Yoghurt; Ground Black Pepper as required

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

4 Servings

200 gCabbage *thinly sliced
1/4 teaspoonSalt
1firm Persimmon *cut into thin strips
1 tablespoonSugar
1-2 tablespoonsLemon Juice *OR Vinegar of your choice
2 tablespoonsMayonnaise
1 tablespoonUnsweetened Greek Yoghurt
Ground Black Pepper as required

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Steps

5 minutes

1

Thinly slice Cabbage leaves and place in a mixing bowl, add Salt, and mix to combine.
2

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.