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

Red Cabbage, Apple, and Fig Salad
This recipe is kosher for Passover.
Red Cabbage, Apple, and Fig Salad Eileen Goltz | Pareve or Dairy
15 minutes 15 minutes
2 servings

  • 1 apple, cored and thinly sliced
  • A squeeze of fresh lemon
  • 4 cups of shredded red cabbage
  • 4 tablespoons of dry figs, chopped

    Yogurt Dressing:
  • ½ cup of plain yogurt, sour cream, or nondairy substitute
  • 2 Tablespoons of mayonnaise
  • Juice of 1 lemon
  • Salt and pepper to taste

  1. In a bowl combine the yogurt, mayonnaise and lemon juice and stir until well blended. Season with salt and pepper. Set the dressing aside.
  2. Place the apple slices in a bowl and squeeze the lemon juice over them. Toss to coat.
  3. Add the cabbage and figs; mix to combine.
  4. Pour the dressing over salad and mix well.

Serve cold.

Kashrut Instructions


DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2–3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.

INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.


  1. Peel away loose outer leaves and discard.
  2. Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
  3. Wash both sides of each leaf.

Shredded cabbage may be washed in a colander. No inspection is required.