Vegetable salad with garlic sauce and yogurt

Name: Vegetable salad with garlic sauce and yogurt - Aurica J.
Ingredients: 1 small cabbage; 2 tomatoes; 2 small cucumbers; 1 yellow bell pepper; 2 tablespoons olive oil; juice of 1 lemon; salt to taste; 1 head of garlic; 3 tablespoons yogurt; 1 teaspoon ground pepper; 1 bunch of dill

Salad - Vegetable salad with garlic sauce and yogurt by Aurica J. - Recipia

Vegetable Salad with Garlic and Yogurt Dressing I had this salad in the mountains, made by a friend, and the combination of crunchy vegetables with the cold garlic and yogurt dressing stuck in my mind. I made it at home a few days later. It's prepared without cooking, and the taste is fresh, slightly tangy, and quite intense due to the garlic. The dressing is added at serving time, which helps the vegetables maintain their texture better. Quick Info Total time: not specified exactly; the salad is prepared quickly, plus the chilling time. Preparation time: about 20-30 minutes, depending on how quickly the vegetables are chopped. Cooking time: not applicable. Servings: the quantity is suitable for multiple servings, depending on how it's served. Difficulty: easy. Recipe type: cold vegetable salad, suitable as a side dish or appetizer. Ingredients 1 small cabbage 2 tomatoes 2 small cucumbers 1 yellow bell pepper 2 tablespoons olive oil, divided between the salad and dressing Juice of one lemon Salt, to taste 1 head of garlic 3 tablespoons yogurt 1 teaspoon ground pepper 1 bunch of dill Instructions 1. Prepare the cabbage Finely shred the cabbage, as you would for a regular salad. Place it in a bowl, sprinkle a little salt, and massage it gently with your hands. There's no need to crush it; the goal is just to soften it a bit, making it easier to eat. Drizzle the cabbage with lemon juice and mix. 2. Chop the vegetables Slice the tomatoes thinly, cut the cucumbers into rounds, and julienne the yellow bell pepper. Finely chop the dill. If the tomatoes are very soft, handle them carefully and mix the vegetables without crushing them. The salad is more enjoyable when the slices remain whole and retain some of their crunchiness. 3. Mix the salad base Add the tomatoes, cucumbers, bell pepper, and dill to the cabbage. Season with salt and pepper, then drizzle one tablespoon of olive oil. Gently mix from the bottom up, so the tomatoes don't get crushed. Cover the bowl and refrigerate while you prepare the garlic and yogurt dressing. 4. Prepare the garlic Peel the garlic and mash it with a little salt until you get a paste, similar to a garlic sauce. Mix the garlic with the other tablespoon of olive oil. Add the yogurt and stir until the dressing is smooth. In the original recipe, yogurt with 3.5% fat was used. You can use the same type of yogurt for a creamier dressing without needing additional ingredients. 5. Serve the salad Take the salad out of the fridge and serve the garlic and yogurt dressing separately or pour it over the vegetables just before serving. If you add it all at once, the cabbage, cucumbers, and tomatoes will release liquid more quickly, and the salad will lose its firmness. Why I make this recipe often It's a simple salad, but it has more flavor than a vegetable salad seasoned only with oil and lemon. The garlic completely transforms the dressing, and the yogurt makes it milder and easier to combine with the vegetables. I also like that the salad base can be prepared in advance and kept chilled until mealtime. The dressing is made separately and added only when serving. This way, the vegetables stay crunchier, and everyone can add as much dressing as they like. Tips Shred the cabbage thinly and massage it lightly with salt. If you knead it too much, it will become soft, and the salad will lose its texture. Mix the vegetables carefully, especially after adding the tomatoes. They can easily get crushed if very ripe. Add salt cautiously, as the cabbage is salty from the start, and the garlic is also mashed with salt. It's safer to add more at the end than to put in too much at the beginning. The dressing has a pronounced garlic flavor. If you prefer a milder taste, you can start with a smaller amount of garlic, but the basic recipe uses a whole head. Keep the salad chilled while preparing the dressing. It’s more enjoyable cold than at room temperature. Substitutions The yogurt used in the recipe has 3.5% fat. You can use plain yogurt with a similar consistency, without flavor or sugar. The taste and texture of the dressing may vary depending on how thick the yogurt is. The pepper in the recipe is yellow. If you don’t have this variety, it can be replaced with another bell pepper, but the color of the salad will be different. Olive oil can be used in both the salad and the dressing, as specified in the original recipe. It’s important that the two tablespoons are divided: one for the vegetables and one for the garlic. Variations For a more tangy salad, keep the amount of lemon juice indicated and taste after the cabbage has been mixed. The lemon combines with the juice released by the tomatoes and cucumbers, so the flavor may change after a few minutes. If you want the dressing to be distributed throughout the salad, you can mix it in the bowl just before serving. However, the version with the dressing served separately preserves the vegetables better and allows each person to choose their amount. The salad can also be served with the dressing poured over each individual portion. This is a practical option when you know it won’t all be consumed at once. Serving Ideas The salad can be served as a cold side dish or appetizer. It pairs well with dishes where a tangy and refreshing element is appreciated, without needing modifications to the recipe. For an outdoor meal, prepare the cabbage and vegetables in a bowl, keep the dressing separate, and combine them only before serving. This is also the method used in the recipe, as the yogurt dressing doesn’t soften the vegetables while they are kept cold. Frequently Asked Questions Can the salad be prepared a few hours in advance? Yes. The chopped vegetables can be mixed, covered, and refrigerated until the dressing is ready. It’s best to add the dressing at serving time, to prevent the salad from becoming too watery. Can the dressing be poured over the entire salad from the start? It can, but it’s not the best option if the salad isn’t consumed immediately. The tomatoes, cucumbers, and cabbage will gradually release liquid, and the texture will become softer. For better serving, keep the dressing separate. How intense is the garlic flavor? It is intense, as the recipe uses a whole head of garlic. The yogurt makes it creamier and slightly reduces its sharpness, but the dressing remains distinctly garlicky. Can I use a different type of yogurt? Yes, as long as it is plain yogurt. The recipe source used yogurt with 3.5% fat, but the consistency of the dressing will depend on the product chosen. Do I need to drain the vegetables before serving? This step is not specified. If the salad has been chilled and released a lot of liquid, you can gently mix it before serving, without crushing the tomatoes. Nutritional Values The values are estimates and depend on the size of the cabbage, the exact amount of garlic, the type of yogurt used, and the amount of salt added. For the entire salad, including the two tablespoons of olive oil and the yogurt, the estimate is about 600-700 kcal, 18-22 g protein, 65-80 g carbohydrates, and 28-32 g fat. If the salad is divided into four portions, one portion would have approximately 150-175 kcal, 4-6 g protein, 16-20 g carbohydrates, and 7-8 g fat. The salt cannot be estimated precisely, as it is added to taste. Most of the fats come from the olive oil, while the vegetables contribute fiber, water, and carbohydrates. The yogurt adds a small amount of protein and fat, depending on the product used. Storage and Reheating The salad should be stored in the refrigerator, covered, until serving. It’s best consumed the same day, as the vegetables gradually release liquid and lose their crunch. For best results, keep the vegetable base and the garlic yogurt dressing in separate containers. The dressing should be kept cold and added only when the salad is served. The recipe is not cooked, so it is not intended for reheating. It is best enjoyed cold.

Vegetable salad with garlic sauce and yogurt

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