by Margaret S Garrett - Published 2 months ago

Crunchy Antioxidant Salad: Bored of Salads? Try This!

A salad might not be the first thing you think of when it comes to seasonal eating, but this fresh dish uses two antioxidant-packed fruits: persimmon and pomegranate (both in season from October to January). A homemade jalapeño vinaigrette completes this nutritious lunch.

Probiotic supplement with bloat relief

"I suppose this is a slaw of sorts—not a happenstance, throw-on-top-of-a-taco slaw, though," writes Kate Ramos in "Plant Powered Mexican". "It's a mouth workout and has a sweet, tangy, spicy profile that makes it a completely acceptable light dinner or lunch."

Persimmons may not be a regular grocery item, but this orange fruit has a sweet honey-like flavor that pairs perfectly with the tartness of pomegranate arils. Persimmons are also a source of phytonutrients like tannins, flavonoids, and carotenoids, while pomegranate seeds are a great source of antioxidants—with enough available in each little seed to rival a cup of green tea or red wine.

Want to make this the base of a bigger meal? "To make it more substantial, add a few shavings of aged white Cheddar or a sprinkling of cooked chickpeas," suggests Ramos. "This is a good, make-ahead salad for picnics or potlucks; you can make it up to an hour in advance!"

Persimmon Pomegranate Crunch Salad (with Jalapeño Vinaigrette)

Makes about 4 servings

Ingredients

1 small head red cabbage, thinly sliced
2 Fuyu persimmons, cored, cut in half, and thinly sliced into half-moons (seeds removed if there are any)
1 cup pomegranate arils
2 cups fresh cilantro (tender leaves and stems)
3 tablespoons avocado oil
3 tablespoons unseasoned rice vinegar
3 scallions, trimmed and minced
1 medium jalapeño, stemmed and minced (seeds removed if you'd like it less spicy)
½ teaspoon kosher salt, plus more to taste
A few pinches of ground black pepper