Napa Cabbage Salad with Persimmons and Feta

Napa Cabbage Salad with Persimmons and Feta

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad! 

[recipe servings=3 time=35 Minutes Difficulty=Easy]


½ Head Of Napa Cabbage 

3 Persimmons Sliced

2 Tablespoons of Hazelnuts, Toasted And Crushed

¼ Cup Of Feta Cheese

1 Teaspoon Chipotle Puree

1 Teaspoon Fig Jam

1 Teaspoon Dijon Mustard

1/2 Teaspoon Sherry Vinegar

1 Tablespoon grapeseed oil

½ Teaspoon Pepper

Salt To Taste



1.    First make the dressing by whisking the chipotle puree, fig jam, djon mustard, sherry vinegar, salt, and pepper. Slowly add in the oil in a slow and steady stream while constantly whisking.

2.    Shred the napa cabbage by cutting the leaves in very thin slices. Transfer to a large mixing bowl and toss with the vinaigrette. Transfer to a serving bowl or plate and arrange the persimmons nicely on the salad and 



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