Crisp Persimmon and Sweet Cabbage Salad: A 10-Minute Vegan Delight
Simple Vegan Recipe, Quick Vegan Side Dish, Persimmon Recipe, Persimmon Kimchi, Persimmon Cabbage Salad
A refreshingly simple and quick vegan side dish you can whip up in just 10 minutes! This persimmon and cabbage salad is so delicious, even picky eaters who usually don’t care for fruit will devour it as a side. The perfect balance of sweet fruit and crisp vegetables makes this a delightful addition to any meal.
Main Ingredients- 1 medium persimmon
- 80g cabbage
Sweet & Tangy Dressing- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 0.3 Tbsp minced garlic
- 1 Tbsp allulose (or other sweetener)
- 0.5 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1.5 Tbsp vinegar
- 0.5 Tbsp toasted sesame seeds (crushed)
- Pinch of black pepper (optional)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 0.3 Tbsp minced garlic
- 1 Tbsp allulose (or other sweetener)
- 0.5 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1.5 Tbsp vinegar
- 0.5 Tbsp toasted sesame seeds (crushed)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, let’s get all our ingredients prepped and ready. Wash the persimmon thoroughly and remove the core. For the cabbage, peel off any tough outer leaves.
Step 2
Peel the skin off the persimmon. Then, cut it into bite-sized pieces that are easy to eat. Make sure to remove any seeds. The persimmon’s natural sweetness will beautifully complement the cabbage.
Step 3
Chop the cabbage into roughly bite-sized pieces or julienne it, similar in size to the persimmon. Rinse the chopped cabbage a few times in cold water to enhance its crispness. After rinsing, drain it very well in a colander, ensuring all excess water is removed. This step is crucial to prevent the salad from becoming watery and diluted.
Step 4
Now, let’s create that irresistible dressing! In a bowl, combine 1.5 Tbsp gochugaru, 1 Tbsp soy sauce, 0.3 Tbsp minced garlic, 1 Tbsp allulose, 0.5 Tbsp plum extract, 0.5 Tbsp brown sugar, 1.5 Tbsp vinegar, 0.5 Tbsp toasted sesame seeds, and a pinch of black pepper if you like. Stir everything together thoroughly with a spoon until the sweeteners are fully dissolved and the dressing is smooth and well-combined. A well-emulsified dressing is key to great flavor!
Step 5
Add the well-drained cabbage and the cut persimmon to the prepared dressing. Gently toss everything together using your hands until the dressing evenly coats all the ingredients. Be careful not to overmix, as this could make the persimmon mushy; a gentle yet thorough mix is ideal. This quick and easy persimmon and cabbage salad is now ready! Enjoy this vibrant and refreshing vegan side dish with your favorite meal.
