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.
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!
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
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)
Ingredients
Potato Salad
- 2 russet potatoes, peeled and cut in half
- 4 carrots, peeled
- 4 eggs
- 5 -6 Israeli pickles, chopped
- 1/4 cup mayonnaise
- Salt & pepper, to taste
Cabbage Salad
- 1/2 head purple cabbage (about 4 cups shredded)
- 1 can corn, drained
- 1/4 cup mayonnaise
- 1/4 cup fresh dill, chopped
- Juice from 1 lemon
- Salt & pepper, to taste
Chopped Salad
- 4 persian cucumbers, finely diced
- 3 roma tomatoes, finely diced
- 4 radishes, finely diced (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Juice from 1 lemon
- Salt & pepper to taste
- Pinch sumac, to top
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.
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