Shredded Brussels Sprout Salad with Persimmon
Light White Wine Vinaigrette:
- Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.
Brussels Sprouts Salad:
- In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.
Cooking Method: No Cook
World Cuisine: Asian