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shabbat salads

Shabbat Salads (part 2)

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Serves: 6 servings
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes

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 u0026 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 u0026 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 u0026 pepper to taste
  • Pinch sumac, to top

Serve with

Directions

Potato Salad

  1. 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
  2. Drain out the liquid and start chopping the ingredients. Cube the potatoes, dice the carrots and pickles, and chop the hard boiled eggs.
  3. Add them to a large bowl and combine with the mayo and salt u0026 pepper to taste

Cabbage Salad

  1. 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 u0026 pepper. I like to massage the cabbage and mayo with my hands to help soften the cabbage.

Chopped Salad

  1. Finely dice the cucumbers, tomatoes and radish and add them to a bowl with the chopped parsley.
  2. Toss together with olive oil, lemon juice and salt u0026 pepper. Top with a pinch of sumac when serving.
  3. 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.