This persimmon and vegetable salad works perfectly as a refreshing side dish.

2 to 4 servings 

Ingredients

1 Japanese cucumber, unpeeled
1 rib of celery 1 carrot, peeled
1 daikon, peeled
1/2 teaspoon salt
1 persimmon
1 teaspoon sugar
1/4 cup vinegar
1 tablespoon sugar
1 tablespoon soy sauce

Recipe preparation

Cut the cucumber, celery, carrot and daikon into 2-inch lengths; slice thinly. Place in a shallow dish; sprinkle with the salt. Let stand for 30 minutes. Squeeze gently to remove water. Peel the persimmon and slice thinly. Sprinkle with 1 teaspoon sugar. Add to the cucumber mixture. Combine with vinegar, 1 tablespoon sugar and soy sauce in a small bowl; mix well. Pour over the cucumber mixture, tossing gently to coat.