5 Jewish Side Dishes
Making these 5 Jewish side dishes will add excitement, color and interest to any meal. The simple Jewish side dishes can be made any day of the week and also make a quick addition to any Jewish holiday meal. The quantities are easily adjusted to accommodate large groups or parties.
1. Israeli Carrot Salad – A Simple Jewish Side Dish for Any Occasion
- 1 pound Carrots
- 1 cup Raisins
- ½ cup Mayonnaise
- Wash and peel carrots.
- Grate carrots with a vegetable grater or in a food processor.
- Add raisins and mayonnaise. Mix well until carrots and raisins are thoroughly coated with mayonnaise.
- Cover and refrigerate. Refrigerate for a minimum of two hours. Stir and serve cold.
2. Potato Latkes – A Traditional Chanukah Side Dish
- 1 pound Potatoes
- 1 large Yellow Onion
- 1 Egg
- 2 Tablespoons Matzo Meal
- Olive Oil
- Peel potatoes and onion. Place in a large bowl of cold water to prevent browning.
- Grate potatoes and onion with a vegetable grater or in a food processor. Strain in a colander or pat with paper towels to remove excess liquid.
- Add egg and matzo meal to potato and onion mixture. Mix together well, using your hands, until thoroughly mixed.
- Preheat a frying pan with ½-inch of olive oil over medium heat. Oil is ready when a drop of cold water added to the oil begins to sizzle.
- Place heaping spoonfuls of potato mixture into hot oil. Cook until bottom is golden brown.
- Turn over latke and continue cooking until golden brown. Remove latke from oil and place on a paper towel lined plate.
- Serve hot with applesauce or sour cream.
3. Chickpea Salad – A Simple Salad Side Dish
- 15 ounces Cooked Chickpeas or Garbanzo Beans
- ¼ cup Toasted Sesame Seeds
- 4 ounces Baby Arugula
- 4 ounces Baby Spinach
- 8 ounces Fresh Radishes
- 4 to 8 ounces Cherry Tomatoes
- Vinaigrette Dressing
- Slice radishes into thin slices; set aside.
- Mix chickpeas and sesame seeds in a small bowl. Add vinaigrette dressing and toss, just to lightly coat.
- Toss arugula and spinach together in a large bowl. Add radish slices and cherry tomatoes. Toss until evenly distributed.
- Place chickpeas on top of vegetable mixture. Add additional vinaigrette just before serving.
4. Lox and Cheese – A Traditional Jewish Side Dish
- 8 ounces Smoked Salmon
- 8 ounces Cream Cheese
- Lettuce, Bagels or Crackers
- Remove skin from smoked salmon. Mash salmon with a fork until separated.
- Add cream cheese to salmon. Mash and mix with a fork until salmon is thoroughly incorporated into the cream cheese.
- Cover and refrigerate. Let lox rest for an hour or more before serving. Serve as a spread on crackers or bagels, or serve as a topping for lettuce salad.
5. Noodle Kugel – A Traditional Side Dish for Any Meal
- 16 ounce Wide Egg Noodles
- ½ cup Vegetable Oil
- 1 cup Raw Sugar
- 6 Large Eggs
- Salt, Pepper and Garlic Powder to Taste
- Bring a pot of water to a boil. Add egg noodles and cook just until tender. Stir often to prevent sticking. Drain noodles, place in a large bowl and set aside.
- Add oil and sugar to a small saucepan. Cook and stir constantly over medium low heat. Continue cooking until sugar caramelizes.
- Add sugar mixture to noodles. Mix thoroughly until all noodles are covered.
- Beat eggs in a small bowl. Add salt, pepper and garlic powder to eggs if desired. Add egg mixture to noodles and mix well.
- Pour mixture into a large baking dish or casserole. Bake in a 350 degree oven for 45 to 60 minutes for a shallow dish or 60 to 75 minutes for a deep dish. Bake until dark golden brown.
- Cut kugel into squares and serve hot.