Kosher Salad Recipes
Find a variety of kosher recipes for colorful, healthy salads. Salads are an important part of kosher dining as they can be easily incorporated into meat or dairy menus.
This Cooked Olive Salad is often set out on the table as a first course appetizer next to the humus, matboucha, mushroom salad, lettuce salad and breads at parties in Israel. This delicious olive-tomato dish is easy to prepare. Just boil the olives, saute the garlic, add tomato paste and spices, and cook on the stove top. This flexible dish can be served warm, cold or at room temperature.
This Asian Three Pepper Salad is everything you could want in a salad. Preparation is simple and quick. The dish is lite and nutritious. And the salad adds color to the table and flavor - a touch of Asian flavor in this case - to your meal. Serve this colorful pepper salad with grilled fish and brown rice for a low-fat, low-carb lunch or dinner.
This Israeli Fried Eggplant and Red Pepper Salad is delicious. The down side is that the recipe requires frying, which increase prep time and fat content. The up side is that everyone will leave your table raving about the tasty eggplant dish. Serve as an appetizer, salad, or side dish for a Jewish holiday or Sabbath dinner or lunch.
This Moroccan Lemon Vegetable Salad is tasty, healthy and easy to prepare. Just cut up cabbage, carrots, bell peppers, and celery. Dress with lots of lemon juice and a bit of oil, salt and pepper. If you make this at the beginning of the week, you'll have a low-fat, low-carb side dish for your meals all week long.
Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.
This Crunchy Red Cabbage Salad, contributed by English friends who moved to Israel, is tasty, healthy and easy to prepare. The humus sticks, dried cranberries and cashews are all optional additions, as the salad is good even without these treats. To add color and variety to your Shabbat afternoon meal, serve this delicious salad.
This recipe for Crispy Cabbage Salad with Tahini Dressing was contributed by my cousin Meryll Page, who is renown for her healthy, creative and tasty cooking. She purposefully prepares this delicious cabbage (cruv in Hebrew) salad for Shabbat Parshat Vakakhel, the Torah portion in which it is described (Exodus 36:9) that skilled craftsmen worked...
Cole Slaw is an economical, healthy and tasty salad. We goes well with meat meals, especially summer barbecues. My Israeli friend Ofira contributed this easy and lite Cole Slaw recipe.
This Lettuce Salad with Sun-Dried Tomatoes and Pecans is an attempt to recreate a salad served at the Bonafey Restaurant in Kfar Rut, Israel. The combination of the flavorful dressing with the lettuce, pecans and sun-dried tomatoes is delicious. The restaurant's salad includes feta cheese, but I don't think the cheese is an essential ingredient.
For a fresh way to serve broccoli, try this Cold Broccoli Sesame Salad. You can easily prepare it in just minutes. And it is so tasty that even the kids will eat it. Take this green salad along on a picnic, serve it with fish for a lite dinner, or enjoy it as a healthy side dish for Sabbath lunch.
Next time you feel like some fresh, raw vegetables, try this Kohlrabi Salad. Kohlrabi tastes a bit like a mild, sweet broccoli stem. Just slice it up, add fresh lemon juice, olive oil, salt and pepper. Delicious, healthy and easy.
Chickpeas, also known as garbanzo beans, are edible legumes. As a pareve source of protein, chickpeas are a valued ingredient in kosher cooking. Sephardic Jews have long cooked with chickpeas. In Israel, as in other Middle Eastern countries, the beans are popularly used for dishes like hummus and falafal. Ashkenazi Jews traditionally serve chickpeas at the Shalom Zachar celebration for baby boys, and they have recently started to add chickpeas to stews, soups and salads.
I first ate Asian Tuna Salad at a Bar Mitzvah luncheon, and I immediately feel in love with its fresh, light and original taste. When Julie Remer and Paula Weinstein contributed this recipe for Asian Tuna or Chicken Salad, I was pleasantly surprised to learn how simple a dish it is to prepare.
I made this Cauliflower Broccoli salad for our Israeli Independence Day picnic. The carrots and red onion add color, and the sunflower seeds and cashews add flavor. The simple dressing consists of mayonnaise, red wine vinegar and brown sugar. Everyone loved it, and it made a nice, lite accompaniment to the grilled meat.
This Charred Pepper Salad can be served hot or cold. It’s a great Shabbat salad as you can serve it warm on Friday night and then cold for lunch the next day – though if you want enough for both meals I suggest doubling the recipe. The longer it sits in the marinade the tastier it gets!
Legumes like chickpeas (also called garbanzo beans) are a main component of the Mediterranean diet. Hummus and felafel are two popular Israeli dishes that are made from chickpeas. This salad, from Paula Levine Weinstein and Julie Komerofsky Remer, is another way to enjoy this tasty, high fiber bean.
Israeli salad, finely diced tomatoes, cucumbers, and bell peppers topped with olive oil, lemon juice and spices, is light, healthy and fresh tasting.
When we have guests over in the summer, I like to put a variety of fresh salads on the table. This Corn Salad is one of my favorite salads to serve because it is colorful, delicious, and easy to make. This salad is also perfect for summer cookouts or picnics because it is parve and travels well.
Couscous, a staple in Jewish Sephardic cuisine, can be combined with fresh vegetables, herbs and pine nuts to create this low fat, colorful and delicious salad. For a light dinner or cookout in the summer, serve this kosher Couscous Salad with grilled chicken or fish.
Crunchy Cabbage Salad is a great way to serve cabbage and add another fresh vegetable dish to a meal. While it looks and tastes like a lot of work, it is actually very easy to assemble.
This Three Bean Salad is the perfect parve picnic salad. It is quick and easy to prepare. It travels well. And it is so tasty that even the kids will ask for more.
My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her egg salad recipe proves, once again, that sometimes simple is best.
Whether eating in Israel in a restaurant or in someone's home, you are likely to find some version of this finely diced, tomato-cucumber based salad.
This is the only salad my kids request. Simply wash cucumbers, slice (for thin, even slices a food processor is recommended), add spices, and refrigerate. Your family will enjoy, especially during the hot summer months, this sweet cucumber salad all week long.
Carrots flavored with cumin and garlic are a classic dish in Morocco. Whenever I want to add a colorful and flavorful side salad to a meal, I find this Moroccan Carrot Salad does the trick.
Sara Adar's Pepper, Cheese and Sugared Pecan Salad was chosen by Israel's Tnuva Dairy company for inclusion in their special Shavuot recipe magazine. This winning recipe has been translated from Hebrew and posted here so you can enjoy it too.
Susie Fishbein includes this recipe for Purple Cabbage Salad in her Passover by Design cookbook. This colorful salad, contributed by her friend Beth Eidman, can be prepared early in the day of the Passover Seder and then served as a Pesach salad or side dish.
This Russian Potato Salad is hearty and delicious. The peas and carrots add color and flavor that set this salad apart from other potato salads. For a pleasing summer meal, serve this potato salad with fried chicken.
This easy to prepare, delicious to taste, kosher pareve salad recipe comes from Sara Finkel's bestselling cookbook Classic Kosher Cooking. Simply combine beans, mushrooms, corn, red peppers and the right amount of seasoning.
Tabbouleh Salad, a combination of bulgar wheat, vegetables and herbs, is a light, tangy and refreshing salad that is especially popular in the homes of Sephardic Jews. For a Sabbath appetizer, serve Tabbouleh on individual plates on top of a piece of lettuce. For a summer cookout, serve Tabbouleh Salad as a side dish next to Shish Kebabs.
Sara Finkel shares this Tangy Eggplant and Mushrooms Salad Appetizer in her bestselling cookbook, Classic Kosher Cooking. Her guests love these cubes of eggplant, sauteed with mushrooms and sweet red pepper strips, and marinated in a piquant sauce.
For a healthy salad that your children are likely to eat, try this light, colorful and tasty Tuna Pasta Salad.
Does the summer heat put you in the mood for a light supper? This Tuna Potato Salad can be a lite but satiating meal-in-one. And all you have to do is mix boiled potatoes and eggs with tuna, cheese, olive oil and spices.
My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her tuna salad recipe proves, once again, that sometimes simple is best.
Aish HaTorah's Women's Organization writes: "Enhance your Shabbat menu with one of these low in fat, healthy, fresh salads. Your family and guests will thank you!". Their site offers these kosher salad recipes: Grilled Chicken Salad, Angel Hair Pasta Salad, Mushroom Salad with Lettuce and Cherry Tomatoes, and Lettuce and Mandarin Orange Salad.
The Jewish Food Mailing List has compiled Jewish food recipes from its active subscribers. The mailing list defines Jewish food as any food that is able to be prepared according to kashruth (Biblical dietary laws).
Matbucha is a tomato based salad of Moroccan origin. It is served cold, as an appetizer. We eat it with fresh pita or challah. It can be made as spicy as you like, and it can be made in large quantities and stored in the freezer.
RFCJ Newsgroup (rec.food.cuisine.jewish) archives recipes sent in from different Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world. Recipes posted to this newsgroup respect the basic framework of the Jewish dietary laws. The recipes separate dairy and meat, and they do not call for non-kosher ingredients.
When I served this carrot salad for Shabbos lunch, my Dutch friend said "This salad tastes like Thanksgiving." She said the combination of carrots, apples, pecans, cinnamon and sugar are very "American." So I've decided to call this delicious salad American Carrot Salad.
This 2-Minute Carrot Salad takes longer to eat than it does to make. The recipe is so simple that your children can make it. And since it is colorful and tasty, the kids are also likely to eat it. Add a healthy, sweet touch to your next meal by putting this carrot salad on the menu.
I like to be able to quickly make a variety of salads, especially in the summer. They add a colorful, healthy and light touch to everyday and Sabbath meals. Simply buy a package of ready-cut vegies, combine a few ingredients for the dressing, and stir. In addition to being a quick-fix, I like this 2-Minute Cole Slaw recipe because it is not too heavy and saucy.
My cousin emailed me this recipe with a note "everyone loved this on Shabbat." How could a salad consisting of chickpeas, sun dried tomatoes, Kalamata olives, artichoke hearts and scallions be anything other than great?!
Cauliflower and carrots are a delicious combination. And it is so easy, healthy and economical to cut up fresh vegetables and flavor them with...
Kohlrabi, which tastes a bit like a mild, sweet broccoli stem, is popular in Israel in soups and salads. While kohlrabi is delicious just sliced...
Salads are healthy, economical and complimentary to any meal. In kosher cooking, pareve salads are a great way to lighten and liten up a heavy meat meal. Dairy salads go nicely with fish. And meat salads can be a meal in themselves. I hope these favorite salad recipes will become a part of your repertoire.
Over time, my family has decided that their favorite salad contains lettuce, tomatoes, cucumbers, bell pepper, corn and hard-boiled eggs. When they are in an especially fun mood, they might garnish it with raisins or roasted sunflower seeds.
We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi.
My sister-in-law's recipe for Quinoa Corn Salad solved an issue we were facing. While we wanted to eat quinoa more often because it is healthy, we didn't really like quinoa itself very much. Thanks to this recipe, we like quinoa better now and are eating it more often. The yellow corn, red pepper and purple onion make the quinoa tasty and colorful.