For those of you who don’t know me, I’m Marla Rottenstreich, Vegan Chef of The New Leaf show here on Kosher.com!
I’m so excited to present 5 quick and easy salads that are perfect for Mishloach Manot.
As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare MM that are healthy, can be made days in advance, and within a tight budget (and time frame!). These salads check all the boxes.
These salads can be prepared days in advance with a simple dressing and stored in an airtight container until you’re ready to package it. We’ve included packaging options below, because as everyone knows, presentation is everything.
Keep in mind that these robust and tasty salads are a great addition to the Purim Seuda and Shabbat table as well.
Eye-catching containers paired with these colorful salads make the perfect choice for your Mishloach Manot. You can add extra dressing in mini containers on the side and include veggie toppers or breadsticks to complement the salad.
Follow me on Kosher.com for more fresh, nutritious and filling salad recipes!
Tabbouleh with a Twist
Ingredients:
1 cup cooked & cooled white or tricolor quinoa
1 finely diced English cucumber
2 cups halved cherry tomatoes
1/2 cup finely diced celery
1 cup finely diced fresh parsley (see note)
1/2 cup chopped fresh mint (see note)
1 cup thinly sliced scallions (about 5 to 6 scallions, checked)
Directions:
1. Mix up the above ingredients in a large bowl and add the following dressing:
1/2 cup extra-virgin olive oil
1/4 cup fresh pressed lemon juice
1 teaspoon Himalayan sea salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Add-on Option: Add 1 cup crushed feta cheese to make salad dairy or add the new Heaven & Earth Vegan Feta to enhance the salad
Note: The ratio of dry to fresh herbs is 1:3. Replace 1 cup of fresh parsley with 1/3 cup dried parsley.
Products Used:
Mediterranean Cabbage Salad
Ingredients:
2 (16-ounce) bags of coleslaw mix (shredded cabbage & carrots)
1/2 cup finely diced red onions or shallots
5 to 6 large red radishes, sliced thin
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 cup chopped fresh dill
Directions:
1. Mix up the above ingredients in a large bowl & add the following dressing:
1 teaspoon kosher salt
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 cup red wine vinegar
1/3 cup avocado oil (can swap for EVOO)
1/2 teaspoon sumac (for color and enhanced flavor)
2. Top each personal salad with toasted sliced almonds or crushed pistachios.
Products Used:
Kreative Kale Salad
Ingredients:
3 medium sweet potatoes, peeled and cubed (1/2-to-1-inch cubes)
2 tablespoons olive oil
kosher salt and pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Directions:
1. Toss sweet potatoes with olive oil, smoked paprika, garlic powder, and a big pinch of salt and pepper in a bowl. Roast on a nonstick baking sheet at 425 degrees Fahrenheit for about 30 minutes.
2. Once cool, add the following:
2 (10-ounce) bags of baby kale (checked)
1 can drained chickpeas
1 cup diced Persian cucumbers
3. Add in the following dressing:
1/3 cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
1/2 cup low fat mayonnaise (or vegan mayo!)
1/2 cup avocado oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Products Used:
Updated Hearts of Palm Veggie Salad
Ingredients:
1/2 cup cubed zucchini
1/2 cup thinly sliced celery
1/2 cup chopped hearts of palm
1/2 cup carrot coins
1/2 cup diced green peppers
2 bags of fresh cauliflower rice OR 1 large bag of defrosted chopped broccoli
Directions:
1. Mix up the above ingredients in a large bowl and add the following dressing:
1/2 cup extra-virgin olive oil
1/2 cup white wine vinegar
1/4 cup honey mustard
1 teaspoon sugar
1 teaspoon minced garlic
2 tablespoons onion powder
1 teaspoon dried oregano
salt and pepper to taste
2. The marinated vegetable salad can be made up to 4-5 days in advance of distributing and can stay fresh in the fridge for 1 to 2 months, depending on several factors (ie container, not eating the salad directly from the bowl, size of veggies, etc.)
Products Used:
Marinated Vegetable Salad
Ingredients:
1 cup yellow bell pepper chunks
1 cup cauliflower pieces
1 cup zucchini chunks
1 cup diced celery
1/2 cup diced shallots
Directions:
1. Mix up the above salad ingredients in a large storage bowl.
2. Add the following dressing:
1/2 cup avocado oil
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons dried parsley or 1 tablespoon cleaned fresh parsley
1 and 1/2 tablespoons fresh dill, cleaned and chopped
1 tablespoon sugar
salt, to taste
pepper, to taste
Shake up and let marinate in the fridge for four hours before serving.
2. Marinated salads can retain the crunch for up to a week in the fridge and keep in an airtight container for one month.
Products I recommend:
To watch Marla make this delicious marinated salad for Purim, click here!
More Make-Ahead Salads Perfect For Mishloach Manot:
Lemon Parsley Marinated Vegetable Salad
