This recipe for Crispy Cabbage Salad with Tahini Dressing was contributed by my cousin Meryll Page, who is renown for her healthy, creative and tasty cooking. She purposefully prepares this delicious cabbage (cruv in Hebrew) salad for Shabbat Parshat Vaka ...

Crunchy Cabbage Salad is a great way to serve cabbage and add another fresh vegetable dish to a meal. And as a pareve salad, it can be served with both meat and dairy meals. While it looks and tastes like a lot of work, it is actually very easy to assembl ...

This Crunchy Red Cabbage Salad, contributed by English friends who moved to Israel, is tasty, healthy and easy to prepare. The humus sticks, dried cranberries and cashews are all optional additions, as the salad is good even without these treats. To add c ...

This Three Bean Salad is the perfect parve picnic salad. It is quick and easy to prepare. It travels well. And it is so tasty that even the kids will ask for more.

Who doesn't love edamame? These soybeans are delicious and nutritious. Edamame, soybeans that are harvested while still green and not yet hardened, have a sweet, nutty flavor. They are low in fat and high in protein, vitamins A and B, and calcium. While ...

This Egg Salad recipe, contributed by Paula Levine Weinstein and Julie Komerofsky Remer from their cookbook Our Customers' Favorites, is one step up from the my usual egg salad recipe. The secret is cream cheese. Enjoy!

My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and <a href="http://kosherfood.about.com/od/koshersaladrecipes/r/salad_tuna_mel.htm">tuna salad</a>. Her fridge ...

Israeli Eggplant Salad (Parve)

Whether eating in Israel in a restaurant or in someone's home, you are likely to find some version of this finely diced, tomato-cucumber based salad.

This Fried Eggplant and Red Pepper Salad is delicious. The down side is that the recipe requires frying, which increase prep time and fat content. The up side is that everyone will leave your table raving about the tasty eggplant dish. Serve as an appetiz ...

Greek Salad, with its combination of salty black olives and feta cheese, makes a wonderful summer meal. This recipe suggests using thyme or zaatar instead of oregano for a special touch. Serve the Greek Salad with <a href="http://kosherfood.about.com/od/k ...

I like to serve this Hold-the-Mayo Egg Salad, alongside Mock Chopped Liver, as an appetizer for Friday night Shabbat dinner. Everyone loves to spread both of these salads on thick slices of challah bread. My family prefers the lighter taste of this egg on ...

My family has decided that their favorite salad contains lettuce, tomatoes, cucumbers, bell pepper, corn and hard-boiled eggs. When they are in an especially fun mood, they might garnish it with raisins or roasted sunflower seeds.

Every kitchen should have a House Salad, and I'm adopting one for my kitchen from the Kosher Diva herself, Susie Fishbein. In her cookbook, <i><a href="http://kosherfood.about.com/od/koshercookbooks/gr/fishbein_lite.htm">Kosher by Design Lightens Up</a></ ...

Israeli Olive Salad

This is the only salad my kids request. During the summer months I tend to buy each week about 20 Israeli-sized (small) cucumbers. Then as soon as I get home I wash them and slice them in the food processor. Add the spices, put in the refrigerator, and th ...

Next time you feel like some fresh, raw vegetables, try this Kohlrabi Salad. Kohlrabi tastes a bit like a mild, sweet broccoli stem. Just slice it up, add fresh lemon juice, olive oil, salt and pepper. Delicious, healthy and easy.

What to do with the left-over roast chicken from Shabbat? Cut it up, add it to a salad of lettuce, tomato, cucumber and humus sticks. Toss the salad with either balsamic honey or creamy garlic salad dressing. And you've created a great Sunday lunch.

This Moroccan Lemon Vegetable Salad is tasty, healthy and easy to prepare. Just cut up cabbage, carrots, bell peppers, and celery. Dress with lots of lemon juice and a bit of oil, salt and pepper. If you make this at the beginning of the week, you'll have ...

I serve variations of this lettuce salad with fruit and nuts throughout the year. I serve it with pomegranate seeds in the fall, mangoes or nectarines in the summer, kiwis or Clementine in the winter, and dried cranberries or raisins in the spring. While ...