Persimmon and Chinese cabbage salad

 

[Ingredients for 2 servings]

- 1 persimmon

- 1/6 head of Chinese cabbage (leaf tips)

- 2 tablespoons walnuts

<Dressing>

- 2 tablespoons soy milk (unadjusted)

- 2 teaspoons balsamic vinegar

- 2 teaspoons whole grain mustard

[Preparation]

- Remove the stem from the persimmon, peel it, and cut it into bite-sized pieces. Tear the Chinese cabbage into bite-sized pieces. Dry-roast the walnuts in a frying pan and roughly chop them.

[Directions]

1. Mix the <Dressing> ingredients in a bowl, add the persimmon and Chinese cabbage, and mix. Serve in a serving dish and sprinkle with walnuts.