Fuyu Persimmon and Chinese Cabbage Salad

Chunks of crunchy sweet persimmon and shredded, mild cabbage are tossed with a rice vinegar dressing and toasted sesame seeds to make this fall salad. Its tart and tangy flavor makes it a good accompaniment for spicy barbecued meats.

2 Fuyu persimmons, cut into 1/2 inch cubes

1 head Chinese Napa cabbage, finely shredded, about 3 cups

1/2 cup rice wine vinegar

1/4 cup plain yogurt

2 Tbsp vegetable oil

1/2 tsp salt

1 tsp mustard seed, crushed

4 Tbsp sesame seeds, toasted

Place persimmons and the cabbage in a bowl.

To make the dressing, mix the vinegar, yogurt, vegetable oil, salt and mustard seeds with a wire whisk until they are all blended. Pour the dressings over the persimmons and cabbage and toss well. Add 3 Tbsp of the sesame seeds and toss again. Top with the remaining sesame seeds and serve.

Serves 4.