Please consult the OU's guidelines for checking fruits and vegetables.

Mango, Sweet Pepper, and Grilled Red Onion Salad
This recipe is kosher for Passover.
Mango, Sweet Pepper, and Grilled Red Onion Salad Eileen Goltz | Pareve
1 hour, 5 minutes 20 minutes
10 minutes
35 minutes
4 servings

  • 2 medium red bell peppers
  • 2 medium red onions
  • 1 ripe mango
  • ⅓ cup chopped cilantro
  • 2 teaspoons olive oil
  • Juice of half a lime
  • Salt and pepper
  • 3 to 4 cups spring greens

  1. On a grill, char the skins of the peppers until completely black on all sides.
  2. While still hot, put the pepper in a brown paper bag and close tightly. After about 10 minutes, peel off skin, remove seeds and slice the peppers into eighths.
  3. Peel the onions and slice into 1/4” thick rounds. Grill the onions until crispy.
  4. Peel the mango and cut into thick slices.
  5. In a bowl, combine the red peppers, grilled onions and the mango slices. Add the cilantro.
  6. Add the olive oil, lime juice, a pinch of salt, and pepper. Mix lightly.
  7. Serve the mixture over a bed of greens.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.

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