Valley Fig Growers

Cabbage Chopped Salad Recipe with Dried Figs

Eat the rainbow in this cabbage chopped salad. We love good salad recipes and dried figs are so versatile you could easily eat a different kind of salad each day. Loaded with so many great and nutrient-dense ingredients including abundant greens, tomatoes, bell peppers, avocadoes, and blueberries. We toss in chickpeas for added protein. The star of this salad are our Sun-Maid and Blue Ribbon Orchard Choice California Dried Figs. Dried figs are rich in antioxidants and a variety of nutrients including potassium, magnesium, zinc, copper, and iron. They show up in the salad sliced but also in an easy salad dressing that will become a new staple. Add in even more seasonal fruits and vegetables to this chopped salad if you’d like (strawberries are great here). Depending on when you make the salad, change up the veggies based on what’s in season: add in corn, roasted zucchini and eggplant, or whatever else you have on-hand.

Serves 4-6


Cabbage Chopped Salad

Fig Tahini Dressing

  • 2 Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
  • 1/2 cup lime juice
  • 4 tablespoons olive oil
  • 1/4 cup tahini
  • 1 scallion, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3-6 tablespoons water (to thin as necessary)


  1. Prepare the Fig and Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high until smooth and creamy. Add water to thin dressing, as necessary. Pour into a jar and set aside.
  2. Prepare the cabbage chopped salad: Add all ingredients (except avocado and hemp seeds) to a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressing) and toss to coat.
  3. Sprinkle with hemp seeds and add in avocado.
  4. Dish out veggie chopped salad and enjoy!

Recipe and photos by Kate Jenkins

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!