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Forum
-> Recipe Collection
-> Salads & Dips
corolla
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 Wed, Jan 04 2023, 9:37 pm
Any recipes for salads that keep well in the fridge over Shabbos? I hate putting things together before the meal, so I prefer salads that I can just pull out of the fridge.
I already make cucumber salad and both white and purple coleslaw.
Any other ideas?
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ra_mom
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Wed, Jan 04 2023, 9:43 pm
Usually a salad of just one vegetable works (as the mix of veggies and juices mixing makes it go mushy).
Beets salad
Corn salad
Carrot salad
Mixed marinated salad works as well, with vinegar.
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Tirza
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Wed, Jan 04 2023, 9:44 pm
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Potato salad, pasta salad, corn & red pepper salad, Israeli salad
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Hashem_Yaazor
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Wed, Jan 04 2023, 9:51 pm
You can usually precut the vegetables and keep them sealed in separate containers and just assemble before the meal if you're interested in that.
Salads with very thin julienned or sliced vegetables in a vinegar marinade like ra_mom mentioned is also an excellent idea.
I've done things like carrots, cukes, baby corn, peppers, red onion, shredded cabbage, etc
Bean salads
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mom!
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Wed, Jan 04 2023, 10:05 pm
| ra_mom wrote: | Usually a salad of just one vegetable works (as the mix of veggies and juices mixing makes it go mushy).
Beets salad
Corn salad
Carrot salad
Mixed marinated salad works as well, with vinegar. |
What’s your corn salad recipe?
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healthymom1
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Wed, Jan 04 2023, 10:08 pm
Asian purple cabbage slaw
Pasta salads
Corn salad
You can do - kale crunch salad from busy in Brooklyn. You don’t cut anything. All toppings are as is and you just need to make dressing so that can be done Thursday and put in fridge. Also if you don’t have kale I’ve made with spring mix and it’s delicious.
Israeli salad
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Rutabaga
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Wed, Jan 04 2023, 11:26 pm
If you want to serve an easy green salad with everything else already premade, this is one of my favorite recipes. You marinate the veggies overnight and just combine with lettuce to serve. The marinade is the dressing.
Marinated zucchini salad:
1 lb unpeeled zucchini, quartered and sliced thinly
1 medium sweet onion (I use white), sliced thinly
1 orange or red bell paper, sliced
1/3 cup apple cider vinegar
1/3 cup water
1 Tblsp oil
1/2 cup sugar
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried tarragon or marjoram (optional)
3 Tblsp pine nuts (optional)
salad greens
Combine vinegar, water, oil, sugar, salt and pepper, and tarragon in a shallow container with lid. Add the sliced vegetables and toss. Chill overnight. Before serving, spoon marinated veggies over salad greens and sprinkle with pine nuts.
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