Garlic Salad Recipes

GARLIC SALAD

Steps:

• Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
• Chill thoroughly several hours or overnight.

CREAMY GARLIC SALAD DRESSING

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

RUSSIAN GARLIC SALAD

Steps:

• Blanch the whole cloves of garlic in boiling water for 5 minutes.
• Remove and plunge into cold water.
• Drain.
• Mix with the remaining ingredients.
• Allow to marinate for 5 days in the refrigerator before serving.
• The salad is served as it is, in small bowls alongside the main plate.
• Or you may chop this up and add it to a layered green salad.

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

CREAMY GARLIC POTATO SALAD

Steps:

• Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• Mix well and refrigerate for 2-3 hours.
• (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
• Boil until tender, and skin is SLIGHTLY coming away.
• The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• Set aside to cool.
• At the same time you can hardboil the eggs.
• Once eggs are cooled, cut in quarters, lengthways and set aside.
• Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• Mix well.
• The last step is to add the eggs.
• Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.

CUCUMBER AND GARLIC SALAD

Steps:

• You can either peel the cucumber or not (I don't) slice them thin and set in a bowl and salt them. Cover with plastic wrap and place in your fridge. This can be done upto 1 hour prior to serving or early in the morning and left until dinner time. The cucumbers will release water due to the salt and make them soft. The amount of cucumbers also depends on the number of people to be served so eyeball it.
• While your cucumbers are in the fridge, peel and mince your garlic and set aside until you are ready to serve your salad.
• Now to put salad together:.
• Squeeze some of the excess water from your cucumber (you don't need to save the water). Place the squeezed cucumber in another bowl along with the minced garlic. To this add some vinegar. Mix and taste, if it is too vinegary add abit water. Serve! Simple but great.
• This recipe is a very rustic salad and great if you're on a budget. Just remember to not salt the cucumber in the beginning too much because it's easier to add salt in the last stage. Keep tasting and adjusting until you feel the taste is perfect for you.