Best Garlic Slaw Recipes

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FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW



Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

4 lobster tails, about 6 ounces each
2 yellow tomatoes, halved, seeded, grilled and chopped
12 kalamata olives, pitted, sliced 1/8-inch
2 heads garlic, roasted, skinned and broken into cloves
2 red peppers, roasted, peeled, seeded and julienned
1 cup shredded basil
12 ounces mild chevre cheese, crumbled
2 ounces extra virgin olive oil
3 ounces Absolut Mandarin vodka
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup water
2 1/2 cups flour
2 tablespoons minced basil
1 tablespoon orange zest
1 teaspoon salt
1 teaspoon chipotle powder
2 tablespoons peanut oil
Olive oil for brushing crust
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

Steps:

  • To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
  • Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
  • While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
  • In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW



SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW image

Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!

Provided by Brigitte S.

Categories     Lunch/Snacks

Time 35m

Yield 8 Mini Tacos, 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1/4 cup water
1/2 cup chopped green onion
1/2 cup cilantro leaf
2 -3 garlic cloves (less if you're sensitive to garlicky things)
1/2 teaspoon salt
2 limes, juice of
1/2 cup sour cream
1 lb shrimp, peeled and deveined, tails removed
1 teaspoon chili powder, cumin, and southwestern seasoning
1/4 teaspoon cayenne pepper (more or less to taste)
2 -3 cups shredded green cabbage
8 small corn tortillas
1 -2 avocado
1 cup Cotija cheese, and additional cilantro for topping
8 lime wedges, for serving

Steps:

  • Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  • Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  • To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI



Crisp Fried Oysters with Asian Vegetable Slaw and Garlic-Anchovy Aioli image

Provided by Food Network

Categories     appetizer

Time 5h30m

Yield 6 servings

Number Of Ingredients 34

30 fresh oysters, shucked, with the shells reserved
2 large eggs
2 tablespoons milk
1 cup quick mixing flour
2 cups Japanese panko bread crumbs
1/2 cup rock salt
1/2 cup black sesame seeds
6 fresh banana leaves, available at Asian markets
Asian Vegetable Slaw, recipe follows
6 cups vegetable oil, approximately
1 recipe Garlic-Anchovy Aioli, recipe follows
6 lime wedges
1/4 cup peanut oil
3 tablespoons rice wine vinegar
1 lime, juiced
1 lemon, juiced
2 tablespoons soy sauce
1 tablespoon mirin (Japanese rice wine)
1 tablespoon sake
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon sriracha (smooth Thai chili paste)
2 tablespoons sugar
1 teaspoon minced garlic
1 carrot, trimmed, peeled, and julienned
1 leek, trimmed, well washed, and julienned
1 cup shredded bok choy or other cabbage
1 hothouse (seedless) cucumber, well washed, trimmed and julienned
2 large eggs, beaten*
2 tablespoons rice wine vinegar
3 anchovy fillets, well drained and minced
1/2 teaspoon minced garlic
1/2 teaspoon turmeric
1 1/2 cups peanut oil
Coarse salt and freshly ground pepper, to taste

Steps:

  • Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
  • Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
  • Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
  • Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
  • In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
  • Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
  • Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
  • Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GRILLED FISH SAMMIES WITH GARLIC TARTAR SAUCE AND BAKED WAFFLE FRIES WITH SPICY BLOODY KETCHUP AND A SLAW SALAD



Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 27

1 pound store-bought waffle fries
4 (6-ounce) fillets white fish, such as halibut, skinless
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 crusty rolls, split
3/4 cup mayonnaise
1 clove garlic, grated
3 tablespoons capers
1/4 cup pitted chopped green olives
Handful flat-leaf parsley, finely chopped
1 cup ketchup
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce
1 or 2 tablespoons prepared horseradish, your preference
1 lemon
Celery salt, to season fries
1/2 red onion, very thinly sliced
8 green or red leaf lettuce leaves
Slaw Salad, recipe follows
1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops
1/2 head red cabbage, shredded
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons grill seasoning (recommended: McCormick's)
1 tablespoon poppy seeds
1 1/2 tablespoons toasted sesame seeds
1/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
  • Heat skillet or grill or grill pan over medium-high heat.
  • Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
  • Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
  • Combine mayonnaise with grated garlic, capers, olives, parsley.
  • Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
  • Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
  • Remove fries from oven and season with celery salt and pepper.
  • Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.
  • In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

SLOW-COOKER BBQ BEEF WITH CREAMY SLAW ON CHEESE-GARLIC BISCUITS



Slow-Cooker BBQ Beef with Creamy Slaw on Cheese-Garlic Biscuits image

Looking for a hearty dinner using Bisquick® biscuits and yogurt? Then enjoy these sandwiches filled with slow cooked beef and creamy coleslaw.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 16

Number Of Ingredients 11

1 boneless beef rump roast (4 lb)
2 cups barbecue sauce
1 bottle (12 oz) dark beer
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup mayonnaise
1 tablespoon sugar
3 tablespoons apple cider vinegar
1/4 teaspoon salt
4 cups thinly sliced cabbage
2 tablespoons chopped green onions (2 medium)
2 pouches (7.75 oz each) Bisquick™ Complete cheese-garlic biscuits

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place beef into slow cooker. In small bowl, mix barbecue sauce and beer; pour over beef. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.
  • Meanwhile, in large bowl, mix yogurt, mayonnaise, sugar, vinegar and salt until smooth. Stir in cabbage and green onions. Cover; refrigerate until ready to serve.
  • About 30 minutes before serving, remove beef from slow cooker; place on cutting board. Shred beef with 2 forks; return to slow cooker to keep warm.
  • Heat oven to 450°F. Make and bake biscuits as directed on pouches, making 8 biscuits per package.
  • To serve, split biscuits in half. Spoon about 1/2 cup beef mixture over each biscuit; top with about 3 tablespoons coleslaw.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 65 mg, Fiber 0 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 14 g, TransFat 2 g

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW



Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw image

Categories     Shellfish

Number Of Ingredients 19

2 tablespoons Oil
2 tablespoons Water
1/2 cup Chopped green onions
1/2 cup Cilantro leaves
3 cloves Garlic
1/2 teaspoon Salt
2 Limes - juice
1/2 cup Sour cream
1 pound Shrimp
1 teaspoon Chili powder
1 teaspoon Cumin
1/4 teaspoon Cayenne pepper (more or less to taste)
3 cups Green cabbage - shredded
8 Corn tortillas
2 Avocadoes
1 cup Cheese - Mexican three cheese
1 Lime wedges (for serving)
1 teaspoon Southwestern seasoning / rub
1/4 cup Cilantro leaves (for serving)

Steps:

  • For the garlic cilantro lime sauce: Combine oil, water, green onions, cilantro, garlic, salt, lime juice in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices (cumin, chili powder, Southwestern rub). Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  • Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  • To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cheese, cilantro, cayenne pepper and lime wedges.
  • **For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix / rub. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.

ROASTED GARLIC FOR RADICCHIO SLAW WITH GREEN BEANS AND CAULIFLOWER



Roasted Garlic for Radicchio Slaw with Green Beans and Cauliflower image

Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 head

Number Of Ingredients 2

1 head garlic, papery outer skins discarded, 1/4 inch cut off top
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Place garlic on parchment-lined foil, drizzle with oil, and wrap. Roast until golden and soft, about 1 hour. Unwrap; let cool for 10 minutes. Squeeze cloves from peels.

HEARTY GARLIC SLAW



Hearty Garlic Slaw image

This is not a sweet or mayo-heavy slaw. The dressing is creamy and rich and the sunflower seeds give it a great crunchy heartiness. Men who hate veggies gobble this up!

Provided by pho1962

Categories     Salad     Coleslaw Recipes     No Mayo

Time 45m

Yield 8

Number Of Ingredients 12

3 hard-boiled eggs, grated
1 ripe avocado, peeled and pitted
⅓ cup olive oil
2 tablespoons mashed garlic
½ teaspoon lemon-pepper seasoning
1 (8 ounce) package shredded cabbage
⅓ cup Greek yogurt
1 onion, finely chopped
1 cup sunflower seeds, or more to taste
¾ cup finely chopped broccoli florets
1 tablespoon fresh lemon juice, or to taste
salt and ground black pepper to taste

Steps:

  • Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 10.7 g, Cholesterol 81.4 mg, Fat 24.9 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 70 mg, Sugar 2.9 g

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING



Mango Slaw with Roasted Garlic Lime Dressing image

A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger from Elizabeth Stark of Brooklyn Supper.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 14

8 large cloves garlic, minced
1 tablespoon olive oil
1 pinch sea salt
¼ cup freshly squeezed lime juice
1 teaspoon grated ginger
1 teaspoon honey
½ teaspoon sea salt
¼ cup olive oil
1 small head Savoy cabbage, cored and cut into thin ribbons
2 medium (blank)s red bell peppers - cored, seeded, and thinly sliced
2 small red or green hot chilies - stemmed, seeded, thinly sliced
2 small mangoes, peeled and sliced into thin strips
½ cup chopped cilantro
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 400 degrees F.
  • Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
  • Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
  • Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 181.2 mg, Sugar 10.1 g

GARLIC COLE SLAW



Garlic Cole Slaw image

My ex mother-in-law used to make this cole slaw whenever there was a barbecue at her home. It is a nice alternative to sweet cole slaws, and the tangy garlic taste offsets the barbecue flavor. I guessed at the amount of mayonnaise, as I have never really measured. After mixing the grated cabbage and onion, add mayonnaise to the right consistency, then season with salt, pepper and lots of garlic powder, you want it to have a fairly strong garlic flavor.

Provided by -Mary-

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 head cabbage, grated
1 mild sweet onion, grated (Vidalia is best)
salt
pepper, and
garlic powder
1 cup mayonnaise

Steps:

  • Mix together grated cabbage and onions.
  • Stir in mayonnaise to the desired cole slaw consistency.
  • Season to taste with salt, pepper and garlic powder. I use quite a bit of garlic powder to have a fairly strong garlic taste.

Nutrition Facts : Calories 33.9, Fat 0.1, Sodium 21, Carbohydrate 7.9, Fiber 3.1, Sugar 4.2, Protein 1.6

GARLIC SLAW RECIPE



Garlic Slaw Recipe image

Provided by sadams1001

Number Of Ingredients 7

1 pound packaged shredded cole slaw (preferably tri-color)
1 cup mayonnaise (go for the real stuff, a friend tried low fat mayo and he said it wasn't any good)
3 or 4 cloves of garlic pushed through a press
1/2 teaspoon garlic powder
couple shakes garlic salt
1 tablespoon garlic juice (if you can't find bottled garlic juice, use the liquid inside the bottled minced garlic).
1 teaspoon white wine vinegar

Steps:

  • Whisk together mayo, garlic, garlic powder, garlic salt, garlic juice, and vinegar (all ingredients except the slaw). Toss slaw with mayo/spice mixture. You can serve immediately, but its usually better if you let the mixture refridgerate for at least 1/2 hour. It's usually best if served the same day it's made.

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