Persimmon and Sweet Potato Salad Spiced with Wasabi
Persimmon and Sweet Potato Salad Spiced with Wasabi

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, persimmon and sweet potato salad spiced with wasabi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Persimmon and Sweet Potato Salad Spiced with Wasabi. Wasabi combined with persimmons and sweet potatoes. Seems like an unlikely combination, but it's oh-so-delicious.

Persimmon and Sweet Potato Salad Spiced with Wasabi is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Persimmon and Sweet Potato Salad Spiced with Wasabi is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have persimmon and sweet potato salad spiced with wasabi using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Persimmon and Sweet Potato Salad Spiced with Wasabi:
  1. Get 1 persimmon
  2. Take 1 medium ○sweet potato
  3. Get 50 ml ○water
  4. Make ready 1/2 cucumbers
  5. Take 1/4 onions (finely chopped)
  6. Take 1 tsp ☆wasabi
  7. Prepare 2 tsp ☆honey
  8. Get 2 tsp ☆lemon juice
  9. Make ready 1 pinch ☆salt
  10. Get 2 tbsp ☆sunflower oil (or vegetable oil)

Growing up my mother used to make them as a side dish for Shabbat by simply boiling them and then mashing them with some brown sugar and it was heavenly. Bring a large pot of salted water to a boil. I would be serving a cranberry-persimmon relish and a sweet potato brulee. She reacted with horror at the idea of serving persimmons and sweet potatoes at the same time, since the two ingredients should never be eaten together, lest all who eat them become terribly ill.

Instructions to make Persimmon and Sweet Potato Salad Spiced with Wasabi:
  1. Combine the ☆ ingredients. Combine the wasabi with honey first, add lemon juice and salt, then finally the oil to emulsify.
  2. Cut the cucumbers lengthwise into half, then into diagonal slices. Mince the onions. Combine in a bowl, rub with a pinch of salt (not listed), and let rest.
  3. Slice the potatoes 1 cm thick and soak in water for 5 minutes. Toss in the frying pan, avoiding the pieces from overlapping each other. Add water.
  4. Turn on the heat and once it comes to a boil, bring down the heat to the lowest, cover with a lid, and steam until the potatoes soften. Remove the lid once the potatoes are soft enough and evaporate any leftover water.
  5. While the potatoes are still hot, mash roughly and combine with the ingredients from Step 1. Mash to your desired consistency. I like leaving chunks.
  6. Remove the leaves of the persimmon and dice into 1 cm.
  7. Once the potatoes have cooled, combine the tightly squeezed cucumbers and onions, persimmons, and toss.

Find the perfect persimmon recipes for fall, including breads, salads, desserts, and preserves. Beet, Citrus, & Chicory Salad with Ricotta Salata and Pistachios. Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah. Cumin and Honey Roasted Carrots, Ricotta, and Gremolata. Roasted Sweet Potato and Quinoa Salad with Chile and Lime..

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