Persimmon and napa cabbage salad

 

[Ingredients for 2 servings]

・Persimmon: 1

・Napa cabbage (leaf tips): 1/6 head

・Walnuts: 2 tablespoons

<Dressing>

・Soy milk (unsweetened): 2 tablespoons

・Balsamic vinegar: 2 teaspoons

・Grainy mustard: 2 teaspoons

[Preparation]

・Remove the stem and peel the persimmon, then cut it into bite-sized pieces. Tear the napa cabbage into easy-to-eat pieces. Dry-roast the walnuts in a frying pan and roughly chop them.

[Instructions]

1. In a bowl, mix together the ingredients for the dressing, then add the persimmon and napa cabbage and mix well. Serve in a bowl and sprinkle with walnuts.