Best 12 Salat Recipes

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

RUSSIAN POTATO SALAD (SALAT OLIVIER)

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

WURST SALAT (PORK SAUSAGE AND CHEESE SALAD)

Steps:

• Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
• Remove any rind from the cheese and cut into strips about 1/4 " X 1".
• Remove any skin from the sausage and cut into slices about 1/8" X 1'.
• Slice the gherkins about 1/8" thick.
• Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
• Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
• Pour the dressing over the salad ingredients and mix well.
• Refrigerate for at least one hour to let the flavors blend.
• Sprinkle with chives before serving.

SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)

Steps:

• Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
• Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
• Meanwhile, mix together all dressing ingredients in a sml bowl.
• Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
• Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
• NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.

RADI-SALAT MIT SPECK - GERMAN RADISH SALAD WITH BACON

Steps:

• Clean, peel and wash the white radishes.
• Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• Divide the coils into about 4 inch long pieces.
• Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
• Let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
• In the meantime clean, wash and quarter each of the small red radishes.
• Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
• Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
• Pour the oil and vinegar into the bacon in skillet and bring to a short boil.
• Remove the skillet from the stove.
• Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
• Add the red radish wedges to the white radish and combine.
• Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• Garnish with reserved radish coils and dill weed sprigs.

THUN SALAT -GERMAN TUNA SALAD

Steps:

• Cut the tuna into small pieces.
• Chop the onion finely, cut the parsley and mix with the tuna.
• Sift the spices into the lemon juice, pour over the tuna and vegetables and dress with the oil.

SALAT KATZUTZ - "CHOPPED SALAD" (ISRAELI SALAD)

Steps:

• chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
• Chop up the red onion very small, maybe even slightly finer than the other vegetables.
• Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
• the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
• Mix it all together in a bowl and serve/eat.

SALAT

Steps:

• Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
• Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
• Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
• Mix vegetables and all else together.
• Add peas and olives. Stir together with the mayonnaise.

HERRING SALAT (OSTFRIESEN VERSION)

Steps:

• Chop all ingredients into tiny dice.
• Stir in mayonnaise and mustard.
• Garnish with boiled egg slices.

AGURLCE SALAT OR MEDIEVAL CUCUMBER SALAD

Steps:

• Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
• place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
• Press at least 6 hours or over night!
• In the morning drain the liquid and toss the cucumbers into the marinade
• place in a refrigerator and marinade for 2 hours then serve and enjoy!

SALAT IZ YAITS (EGG SALAD)

Steps:

• Stir the sour cream or yogurt, mayonnaise, salt, & garlic together.
• Add the egg then the other ingredients, except for pimientos, and stir well until all combined.
• Garnish with the pimiento and serve on bread or crackers.

BEET SALAD- GERMAN (ROTE BEETE SALAT) RECIPE - (4.5/5)

Steps:

• Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite sized pieces. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.