Yom Kippur can be an overwhelming time. It comes right after Rosh Hashanah, and if you work or have young kids, there’s not much time to prepare. That’s why we’re dedicating roundups to Yom Kippur mains, sides, and desserts. Now you don’t have to scour the internet for recipes or flip through cookbooks in the zero spare time that you have. We love side dishes because they have the power to steal the show, adding color, texture, and flavor to your table.

In this roundup, we’ve curated the best Yom Kippur side dish recipe ideas to inspire your culinary creativity and ensure your meals are anything but boring.

For your pre-fast meal, dive into hydrating and nutrient-rich options like cucumber salad, hearty lentil soup, and warm farro. These dishes are crafted to provide sustained energy and essential hydration.

After the fast, treat yourself to sides that bring comfort and joy without being overly heavy. Think of sweet potato feta quiche, mango salad, and cheesy garlic breadsticks. Each recipe is chosen to complement your main courses and provide a harmonious balance to your meal.

Explore the best Yom Kippur side dish recipe ideas and let these creative, delicious options guide your Yom Kippur menu planning. Whether you’re looking for something traditional or a bit more adventurous, our selection promises to inspire and satisfy.

For more Yom Kippur recipes, see our master recipe roundup here!

Pre-Fast Recipes:

1. Mom’s Beef Kreplach by Naomi Nachman

The dough comes together in minutes, and the meat filling is the best you’ll ever taste with the addition of a secret ingredient. This recipe is comfort food at its finest! You better believe these can be made in advance and frozen!

2. Jasmine Rice and Herb Salad by Caryl Levine, Ken Lee and Kristin Donnelly

This simple salad is inspired by nasi ulam, a Malaysian rice salad made with plenty of herbs. Think of it as something to make when you have a large bunch of herbs in the refrigerator or a prolific herb garden. When choosing herbs to use, stick with the more tender-leaved ones, but don’t be afraid to play around with the variety.  

We kept the ingredient list pared back here, but you can experiment with adding other ingredients, like fried shallots or slices of fresh chile.

3. Strawberry-Rhubarb Cobbler by Esti Friedman

This cobbler is an absolute staple in my mother’s house. It’s one of those recipes that has withstood the test of time. It’s versatile enough to be used as a side dish or dessert (with a scoop of ice cream), and you can bake it in a pan or individual ramekins, depending on your needs.

4. Like Stuffed Cabbage by Brynie Greisman

This tastes very similar to stuffed cabbage with minimal work. You can serve over your favorite starch or as is. It’s really tasty!!

5. Lukshen Krote by Carol Ungar

When I was growing up, my father loved a dish we referred to as káposztás tészta, in Hungarian, and kraut lukshen or kraut pletzlach in Yiddish. It was made of a European combination of spicy savory savoy cabbage and small pieces of pasta. My mother only made it rarely, not because it was difficult, but because she was fanatical about the type of noodles she would use: only the square egg pasta sold at Cousin Duvid’s Brooklyn grocery store would do, and we lived in Manhattan, an hour away by subway. Duvid’s grocery had sawdust on the floor and a large can of shmaltz herring on the counter. Duvid would wear a stone-colored peaked cap and a grey grocer’s jacket while he greeted his customers by name. Duvid was always smiling—no small thing for a man who lost eight siblings and his mother in the war. The noodles came packed in clear cellophane. The blue sheet listing the ingredients and cooking instructions was in Yiddish. Made with flour and egg yolks, the small yellow squares magically remained al dente even after a long boiling. Their thick and chewy texture was the perfect foil to the gossamer weightlessness of the sautéed cabbage. I’ve never found a noodle quite as good, but even with ordinary noodles this dish is a winner. And though it’s not a traditional Nine Days food, for me, a week where I prepare only parve foods is an excuse to bring it back.

6. Warm Farro Salad by Sara and Yossi Goldstein

Farro is a nutty grain with a slightly chewy texture that holds up beautifully to these roasted root veggies. The star of the show here is really the garlicky lemon dressing. You do need to plan ahead but it’s well worth it! Throw some extra cloves into your olive oil before baking and you’ve got an incredible dip for your challah as well.

7. Carrot-Quinoa Power Muffins by Chavi Feldman

There’s no better feeling than sending my kids off to school with a wholesome and delicious snack tucked away in their briefcases. This power muffin brings together highly nutritious ingredients like whole grains, fruits, vegetables, and nuts. And these aren’t just for kids! Most of the batch I tested doubled as my coffee accompaniment over the past few weeks.

8. Sweet Noodle Kugelettes by Brynie Greisman

Lukshen kugel is a staple in many homes on Friday night. Why not serve up a healthier version without telling anyone? This came out so good, that as the stylist was popping the kugelettes out of their tins, he popped at least two of them into his mouth without warming them up! Honestly, it tastes better than the original!

9. Creamy Baked Mushroom Risotto by Chavi Feldman

I’m a big fan of mushroom risotto, but I never like to bother with cooking it, as it requires babysitting the rice and the tedious task of constant stirring. Here’s an amazing baked version that has all of the creaminess without all of the work!

10. Celeriac Mashed Potatoes with Tuscanini Truffle Salt by Sina Mizrahi

A steaming mound of creamy mashed potatoes is the ultimate in comfort food. I added celery root to the mixture for the mineral-y taste it contributes and topped it off with an extra dose of Tuscanini’s truffle salt. That extra boost of flavor elevates the dish in a simple yet impactful way. I added a modest spoonful but feel free to sprinkle as generously as you wish.

11. Savory Cucumber Salad by Rorie Weisberg

This delicious take on cucumber salad is a fresh, savory delight. It’s a perfect side salad for Shabbos or every day. While you can slice the radishes and prepare the dressing in advance, save the cucumber cutting for the day you’re serving it to retain crispness.

Post-Fast Recipes:

12. Roasted Crispy Potatoes by Adina Schlass

13. Southwestern Pasta Salad by Faigy Murray

I love the added unique ingredients of this dish. Add some sliced grilled chicken or salmon and you have a meal in a bowl.

14. Crustless Broccoli-Sweet Potato Feta Quiche by Sina Mizrahi

I love serving light dinners in the summer and this Crustless Broccoli Quiche is so easy to make that it warrants repeats. The Beleaves chopped broccoli adds a good amount of bulk and texture here. Serve a handsome wedge on a plate with a fresh salad, perhaps a glass of something sparkly and enjoy a good summer meal.

15. Sheet Pan Veggie Quiche by Sarah Lasry

This quiche is fantastic, freezes beautifully, and is super easy to make. I love it in a sheet pan because it slices so well and gives the perfect depth of filling to crust. You can fill it with any veggies you like; it’s really about the cold butter flaky crust and that delicious custard cream mixture.

16. Cheesy Garlic Bread Sticks by Chanie Nayman

A pizza shop near me used to make really delicious garlic cheese bread, but then the chef left so I had to figure out how to make it myself!

17. Mediterranean Grain Salad by Chaya Ruchie Schwartz

This recipe is very versatile—you can add or omit any ingredient you’d like. Grain salads can be kept for an extra day in their dressing without any sogginess or wilting, making them a great choice.

18. Omelet Muffins by Tova Lowenthal

This recipe is a double winner. My kids were so excited when they were served muffins for lunch. I was equally happy when they came back for seconds!

19. Scalloped Potatoes with Caramelized Onions by Sara and Yossi Goldstein

Scalloped potatoes is the indulgent dish you’ve been looking for. It’s the perfect special-occasion side that will complement any dairy menu, making it especially perfect for your Chanukah parties. Using great ingredients like white wine and creamy, rich Breakstone’s Butter makes these humble potatoes really shine.

20. Mango-Summer Crisp Salad by Chavi Feldman

After the write-up on sumac in Family Table several weeks ago, I decided to purchase a jar for myself to see what the hype was all about. I was so excited to incorporate it into this fantastic salad, which is bursting with a symphony of citrusy flavors.