Crispy Coleslaw Salad with Fennel, Persimmon, and Nuts

Making new recipes with friends is the best. My friend, Elin Skarp, shares this coleslaw recipe that includes a twist. Elin is Swedish and an amazing cook, she didn’t hesitate when I asked her to participate in Destination Wellness cooking with friends


Slaw or coleslaw is a salad we all know, grew up eating but don’t think of making it too often. This salad has a twist to your normal coleslaw, you’ll want to add this salad to your recipe rotation.


The twist is Persimmon, also known as Sharon fruit, is included in this salad. I bet you’re asking yourself, what is Persimmon because I did. Persimmon an edible fruit from a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Asian or Japanese persimmon, Diospyros kaki. I bet you’re still saying, what?





Here is what I found while researching to write up this blog, I’ve added my comments:

- Persimmons taste like no other fruit.

My comment: this is not helpful when trying to describe this fruit.

- They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background.

My comment: who wrote this, sounds like something for a Hallmark novel from the 70s.

- They are rich and tangy and sweet, all at the same time.

My comment: again, not helpful in describing this fruit.


My description is it tastes citrusy without being tangy and the texture is like a soft red apple. Elin describes the fruit the best in our video, so you have to watch to find out more about this fruit.


Check out your own grocery or market for this fruit, you might be surprised to find that persimmon has been there all along. I give this salad a 10 out of 10, so be sure to try it.


Stephanie




Crispy Coleslaw Salad with Fennel, Persimmon, and Nuts


Ingredients

¾ red cabbage

1 ½ fennel

2 persimmon

150 gram / ¾ cup hazel nuts


Dressing

¾ dl / ¼ cup apple cider vinegar

1 ½ dl / ½ cup olive oil

1 tablespoon honey

Flaky salt

Fresh ground pepper


1. Thinly shred red cabbage and fennel. Thinly slice persimmon, do not peel.

2. Roast the hazel nuts in a dry frying pan until peel slides off. Remove the peel and roughly chop the nuts.

3. Mix ingredients for dressing into a small bowl.

4. Place the red cabbage on a deep plate, add the fennel on top then add the persimmon and hazel nuts.

5. Pour the dressing on top then serve.




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