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Fruit and Nut Slaw
This recipe is kosher for Passover.
Fruit and Nut Slaw Eileen Goltz | Pareve or Dairy
1 hour, 15 minutes 15 minutes
1 hour
8 to 10 servings

OK, this is not for the traditional slaw lover but it’s a fantastic summer salad

  • 1 (8-oz.) can crushed pineapples
  • 1 Tablespoon lemon juice
  • 1 medium banana, sliced
  • 3 cups finely shredded cabbage
  • 1 cup thinly sliced celery
  • 1 (11-oz.) can mandarin orange sections, drained
  • ½ cup chopped walnuts
  • ¼ cup raisins
  • 1 (8-oz.) carton orange-flavored yogurt OR
    1 cup non-dairy whipped topping plus 1 teaspoon frozen orange concentrate
  • ½ teaspoon salt

  1. Drain the pineapple, reserving 2 tablespoons of the syrup.
  2. Combine the reserved syrup with the lemon juice and then toss the banana slices with 1 Tablespoon of the juice mixture; setting aside the remaining juice.
  3. In a large bowl combine the pineapple, banana, cabbage, celery, oranges, nuts and raisins.
  4. In another bowl combine the reserved juice mixture with the yogurt (or topping mixture and orange juice concentrate) and salt to taste.
  5. Add the dressing to cabbage and fruit mixture; toss gently to coat and then cover and chill the mixture for at least 1 hour.