My favorite colorful shabbat salads that can be served at your next dinner party, shabbat table or meal prepped for delicious side dishes for the week!
Shabbat salads, aka Salatim (hebrew for salads) are the thing I look forward to most every week. I don’t prep them weekly, though I really should, but every time I do I include all of my favorties.
These dips and salads are flavorful, colorful and a true labor of love. They consist of some of my favorites like Moroccan carrot salad, roasted eggplants with harissa, and cumin beet salad.
I split these recipes into two separate posts to keep it easier to follow, but with the right time management they can all be ready within an hour.
Now while I may refer to these recipes as shabbat salads, they can easily be made as sides to any weeknight dinner, dinner party, or even as meal prep.
I love the beautiful colors these salads add to the table, but the flavors they bring are unbeatable. I normally serve these for Shabbat dinner with my Spicy Fish Meatballs and fresh challah to dip.
They will all stay fresh in the fridge for 4-5 days, so they’re the perfect recipes to prep once and eat throughout the week!
Ingredients you’ll need
Many of these recipes use similar ingredients, which is why I grouped them together. Here’s what you’ll need for harissa eggplants, moroccan carrot salad and cumin beet salad:
- Cooked beets– you can use plain pre-cooked beets, or marinated ones for a little added flavor
- Harissa– harissa is a pantry staple of mine and a key ingredient in these salads to add a spicy kick. You can choose mild or spicy depending on your preference
- Olive oil
- Lemon juice
- Fresh parsley
- Fresh garlic
- Spices: salt & pepper, cumin, paprika
Other salads that are featured but can be found at this link are potato salad, chopped Israeli/middle eastern salad, cabbage salad, hummus and tahini, and my absolute favorite, moroccan matbucha sauce.
These salads and dips are my true love language and I can’t wait for you all to try them! I like to prep them on Thursday mornings so they’re ready just in time for the weekend, and serve them in little bowls on newspaper parchment paper on a wooden board.
Be sure to check out my Shabbat Salads part 2 for the remaining recipes.