Shredded Brussels Sprout Salad with Persimmon

Prep Time: 20 min
Cook Time: N/A
Total Time: 20 min
Servings: 4
  • Brussels Sprouts Salad:
  • 1 1/4 lb Brussels sprouts, finely shredded
  • 2 ripe Fuyu persimmons, peeled, quartered, cored and thinly sliced
  • 2/3 cup pomegranate seeds
  • 1/4 cup chopped pistachios
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 tsp freshly ground pepper
  • Light White Wine Vinaigrette:
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 3 tbsp white wine vinegar
  • 2 tsp honey
  • 1 tsp tamari or soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
    • 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.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Asian

    Product: Delicato

    Associated Smartcut

    How To Ripen a Persimmon

    They look like tomatoes, but don’t let that fool you. Persimmons grow on trees, taste like candy, and can turn even ordinary salads into something uniquely special. So if you find them in your supermarket, grab 'em! This video from Filippo Berio will show you how to ripen them at home. Persimmons lend their sugary sweetness to this Shredded Brussels Sprouts Salad recipe from Filippo Berio.

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