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Chopped Mango and Cucumber Salad
This recipe is kosher for Passover.
Chopped Mango and Cucumber Salad Eileen Goltz | Pareve
10 minutes 10 minutes
4 servings

  • ⅛ cup fresh lime juice
  • 1 Tablespoon honey
  • 2 teaspoons sherry vinegar or red-wine vinegar
  • ½ teaspoon garlic, minced
  • ⅛ cup olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup cucumbers, sliced, peeled and seeded
  • 1 Mango, pitted, peeled, and coarsely chopped
  • 1½ cups cabbage, sliced crosswise
  • ½ head romaine lettuce

  1. In a small bowl combine the lime juice, honey, vinegar and garlic. Whisk about 3 times.
  2. Slowly drizzle in olive oil and continue to whisk until blended.
  3. Add salt and pepper to taste.
    (You can make the dressing ahead of time)
  4. In a salad bowl, add cucumbers, mangoes, cabbage, lettuce, and dressing.
  5. Toss salad ingredients with dressing and serve.

For a picnic, put the cucumbers, mango, cabbage, and lettuce in a large sealable storage bag. At the picnic add the dressing to the cucumber mixture and toss. Take from bag and put in paper salad bowls and enjoy.

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