I was in a taxi on the way home from a wedding with my friend Rachel K. When we were almost at our destination she told me about an incredible salad recipe she had. Neither of us had a pen nor a paper so we asked the elderly driver if he did. He tore off a tiny piece of paper. I very quickly wrote the recipe down (my mother says my handwriting is so clear she even understands my shorthand although she never learned it!). I tried it that Shabbos and it was an immediate hit. You too will agree that this is a sure keeper.

Note Cutting up a head of cabbage yourself as opposed to using a bag of shredded cabbage gives you a crunchier salad. You can also sub fresh peaches apricots or loquats for the persimmons.

Variation To make this recipe low-fat use just 1 Tbsp oil and 3 Tbsp water in the dressing.

Tip You can sprinkle the chopped pecans on top of the salad instead of mixing them in so they don’t get soggy.