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Purim

4 Make-Ahead Salad Mishloach Manot (That Don’t Cost a Fortune!)

Marla Rottenstreich February 20, 2023

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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 4 quick & 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 (& timeframe!). These salads check all the boxes.

Keep in mind that these robust and tasty salads are a great addition to the Purim Seudah and Shabbat table as well.

Eye-catching containers paired with these colorful salads make the perfect choice for your 2023 Mishloach Manot.

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:

Container

Twine

Black Spork

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:

Container

Brown Kraft Tape

Black Labels

Black Spork

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:

Container

Twine

Black Spork

Marinated 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:

Container

Black Spork

Photography by Sara Goldstein