Slice brussels sprouts thinly, lengthwise add to a large bowl. Then grate the persimmon (a large size grater) and peeled jicama. Add to the brussels sprouts. Add dressing (along the edges of the bowl to prevent over dressing) then toss salad until the dressing has been blended thoroughly and evenly. Add ¾ of the coconut chips, toss once more then garnish with remaining coconut chips and serve immediately.
Notes:
Due to all the acid in the salad, I don’t recommend completing the salad ahead. The vinaigrette can be made a week in advance.
Using a food processor fitted with a slicing attachment will reduce prep time to 10 minutes.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/shredded-brussels-sprouts-salad-with-persimmon-jicama-and-coconut-chips/