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Recipe by Victoria Dwek

Rice and Slaw Salad with Sweet Roasted Garlic Dressing

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Rice and Slaw Salad with Sweet Roasted Garlic Dressing
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat - Egg
35 Minutes
Diets
- Vegetarian

Ingredients

Salad

  • 6 cloves garlic, unpeeled

  • 1/2 tablespoon Bartenura Olive Oil

  • 1/4 teaspoon salt

  • 1 (8-ounce) bag Romaine lettuce

  • 1/2 cup rice, cooked

  • 1/2 cup shredded cabbage or prepared coleslaw

  • 1/2 cup croutons

  • 1 cucumber, peeled and sliced

Dressing

  • 1 teaspoon salt

  • 2 teaspoons sugar

Directions

Prepare the Salad

1.

Preheat oven to 350 degrees Fahrenheit. Toss unpeeled garlic cloves with olive oil and salt. Wrap in a piece of aluminum foil. Bake until tender and soft, about 20-25 minutes. Remove from oven and let cool.

2.

In a large bowl, combine lettuce, rice, cabbage, croutons, and cucumber.

3.

In a small bowl, whisk together mayonnaise, water, vinegar, salt, and sugar. Squeeze the skin of each garlic clove so the pulp oozes out. Whisk into the dressing until smooth. Pour the dressing over the salad. Toss and serve.

Recipe tags

coleslaw crunchy roasted garlic dressing salad with a twist
Rice and Slaw Salad with Sweet Roasted Garlic Dressing

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