Coriander ( Cilantro) Kaki (Persimmon) Salad

Sesame oil dressing

3 tablespoons lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pinch chilly powder
5 tablespoons sesame oil

Using a blender, combine all of the ingredients.
Chill dressing in an airtight container.
This batch can be left for one week in the refrigerator.
For this coriander salad you may need less than one tablespoon per serving.

For the salad

2 big bunch or 4 small bunch of coriander leaves
1 kaki fruit / persimmon
1 tablespoon pine nuts (optional)

Wash the coriander under running cold water, shake off excess water.
Using a fork, remove leaves running it down the stems.

Wash Kaki fruit.
Cut into quarter .
Remove the stem part of the fruit and just peel it like an apple.
Cut each piece into fine quarter.

Gently combine Coriander and Kaki fruit in a salad bowl.
Top with pine nuts and dressing.

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