Shabbat Salads (part 2)

0 comments

Last Updated on January 31, 2024

Part 2 of my colorful shabbat salads that can be served at your next dinner party, shabbat table or as side dishes for a colorful weeknight meal! 

shabbat salads

Shabbat Salads (Salatim)

If you haven’t checked out part one of my dips and salads, you can find that link here. Often served for Shabbat or Jewish holidays, these colorful salads would also make the perfect side dish to any meal!

You’ll find some of my favorite dips and salad recipes throughout both posts, including potato salad, cabbage salad, moroccan carrot salad, hummus and tahini.

I split the 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. Work smarter, not harder whenever you’re in the kitchen.

potato salad

I love the vibrant colors the salads add to the table, but the flavors they bring are truly unbeatable. I normally serve these for Friday night (shabbat) dinner with my spicy fish meatballs or moroccan fish with fresh challah to dip. 

With the exception of the chopped salad, these dips and salads will all stay fresh in the fridge for 4-5 days, so they’re the perfect make-ahead recipe to prep once and eat throughout the week! 

shabbat salads

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 potato salad, cabbage salad, and Israeli chopped salad:

Potato Salad

  • russet potatoes
  • carrots
  • hard boiled eggs
  • Israeli pickles– these are not your normal bread and butter pickles, but could be found on Amazon or most Middle Eastern groceries
  • Mayonnaise
  • Salt & pepper

Cabbage Salad

  • Purple cabbage
  • Canned corn
  • Mayonnaise
  • Dill
  • Salt & pepper
  • Lemon juice

Chopped Salad

  • Persian cucumbers
  • Roma tomatoes
  • Radish
  • Olive oil
  • Lemon juice
  • Salt & pepper
  • Optional: sumac, for an added pop of color and zesty flavor
salatim

Other salads that are featured in this series but can be found at this link are Moroccan carrot salad, roasted eggplants with harissa, and cumin beet salad.

These recipes are bursting with flavor and vibrant colors, and are a delicious way to elevate your dinner table.

I like to prep them these on Thursday mornings so they’re ready just in time for the weekend. For a fancier feel, serve them in little bowls on newspaper parchment paper on a wooden board.

I can’t wait for you guys to try these recipes! Be sure to check out my Shabbat Salads part 1 for the remaining recipes. 

Shabbat Salads (part 2)

0 from 0 votes
Course: Salads, Sides
Servings

6-8

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • Potato Salad
  • 2 2 russet potatoes, peeled and cut in half

  • 4 4 carrots, peeled

  • 4 4 eggs

  • 5 5 -6 Israeli pickles, chopped

  • 1/4 cup 1/4 mayonnaise

  • Salt & pepper, to taste

  • Cabbage Salad
  • 1/2 head 1/2 purple cabbage (about 4 cups shredded)

  • 1 can 1 corn, drained

  • 1/4 cup 1/4 mayonnaise

  • 1/4 cup 1/4 fresh dill, chopped

  • Juice from 1 lemon

  • Salt & pepper, to taste

  • Chopped Salad
  • 4 4 persian cucumbers, finely diced

  • 3 3 roma tomatoes, finely diced

  • 4 4 radishes, finely diced (optional)

  • 2 tbsp 2 fresh parsley, chopped

  • 2 tbsp 2 olive oil

  • Juice from 1 lemon

  • Salt & pepper to taste

  • Pinch sumac, to top

  • Serve with
  • Shabbat Salads Part 1

  • Hummus + Tahini

Directions

  • Potato Salad
  • Bring a large pot of water to a boil. I like to boil everything in one pot, but add them in increments based on cook time. Boil the potatoes for 25 minutes, the carrots for 15-20 minutes, and the eggs for 10 minutes. I add the potatoes first, followed by the carrots then the eggs
  • Drain out the liquid and start chopping the ingredients. Cube the potatoes, dice the carrots and pickles, and chop the hard boiled eggs.
  • Add them to a large bowl and combine with the mayo and salt & pepper to taste
  • Cabbage Salad
  • Thinly slice the purple cabbage and add it to a bowl with the canned corn. Mix together with the mayo, chopped dill, lemon juice and salt & pepper. I like to massage the cabbage and mayo with my hands to help soften the cabbage.
  • Chopped Salad
  • Finely dice the cucumbers, tomatoes and radish and add them to a bowl with the chopped parsley.
  • Toss together with olive oil, lemon juice and salt & pepper. Top with a pinch of sumac when serving.
  • The potato and cabbage salad will stay fresh in the fridge for up to 5 days. The chopped salad is best served within a day.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.