SALADS, Sauces & Sides

Black Garlic Mayo - Shared by BGNA Kitchen

Prep Time: 10 - 15 minutes 



  • 1 whole egg
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 garlic clove, minced (optional)
  • 1 cup vegetable oil
  • salt to taste
  • 1.5 Tablespoon Black Garlic Puree
  • 1 Tablespoon Sriracha, to taste


Combine egg, dijon mustard and lemon juice in a jar jsut wide enough for the head of your immersion blender. Pour oil on top and wait for ingredients to settle before blending, keeping the head of the blender on the bottom of the jar. Slowly rotate the head around and up and down until the mixture is homogenous. Season to taste with salt. Whisk in black garlic puree and sriracha.

Black Garlic and Maple Balsamic Vinaigrette - Collaboration by BGNA Kitchen & Green City Market

Prep Time: 5 minutes



  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp. maple cream
  • 1 tbsp. Black Garlic Puree
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cumin
  • dash of salt and pepper


Blend all of the ingredients together EXCEPT for the oil. Then pour the mixture into the oil and mix until emulsified.

Black Garlic Coleslaw - Shared by BGNA Kitchen

Prep time:  20 Min | Total Time:  2 hours (including chilling time) | Servings:  4-6



  • 1 cup mayonnaise (substitute low-fat if preferred)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons sugar
  • 3 Black Garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon of celery seed
  • 6 cups shredded cabbage
  • 1 cup shredded carrots


In a large bowl, combine mayonnaise, lemon juice, sugar, celery seed, salt, and pepper. Add shredded cabbage and carrots.  Served chilled.

Black Garlic Dip - Shared by the PINTEREST Community

Prep Time: 15 minutes



  • 1 8 oz. tub of cream cheese
  • 1 8 oz.  tub of sour cream
  • 1/2 – 1 Tbsp of horseradish
  • 2 Black Garlic cloves, chopped
  • 3 stalks of chives, chopped 
  • salt and pepper to taste


Mix everything together except for chives and horseradish. You can use a food processor to do this and just throw the black garlic in without chopping it up first. Otherwise a hand mixer will work. Once mixed, stir in the chives and horseradish.

Black Garlic Vinaigrette - Shared by the PINTEREST Community

Prep Time:  1.5 hours



  • 8 dried shiitake mushrooms
  • 2 cups rice wine vinegar
  • ¼ cup Black Garlic cloves
  • 4 fresh garlic cloves
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons grapeseed oil


In a small saucepan, combine the mushrooms and the vinegar, and simmer over low heat until the vinegar becomes fragrant with mushroom aroma, about 1 hour. Remove from the heat and cool to room temperature. With your hands, squeeze the extra vinegar from the mushrooms back into the pan. Save the mushrooms for another use.

In a blender or food processor, purée the vinegar with the black garlic or roasted garlic, fresh garlic, brown sugar, kosher salt, and oil. Transfer to a container and refrigerate for up to 1 month.

Black Garlic, black bean, red pepper, corn & quinoa - Shared by Michel C., Ottawa, Canada

Prep Time:  30 mins | Cook Time:  25 mins | Servings: 4-6                 



  • 5 tbsp. olive oil
  • half cup Quinoa, rinsed in cold water and drained
  • 1 cup vegetable broth
  • Quarter teaspoon each of ground cumin and salt
  • 2 tablespoons freshly squeezed lime juice
  • Ground pepper
  • 1 cup cooked or canned black beans, drained
  • 1 cup cooked corn kernels (frozen ok)
  • 1 red pepper, chopped (can use other color)
  • 1 tomato chopped
  • 2 scallions finely chopped
  • 3 tablespoons fresh chopped cilantro/coriander
  • 2 tablespoons parsley
  • 1 Black Garlic clove, chopped
  • Fresh green leaf lettuce or spinach


Heat 1 tbsp. of oil in 1 quart saucepan over medium heat. Add quinoa and stir until toasted (5min) stir in broth, cumin, salt. Bring to boil, reduce heat, cover and simmer 15 min until liquid is absorbed. Remove from heat let stand covered for 5 min. Fluff with fork. 

While the quinoa is cooling, whisk together the remaining olive oil, the lime juice, black pepper in a medium bowl. Stir in the black beans, corn, red pepper, tomato, scallions, cilantro, parsley and black garlic. Stir in the quinoa. Taste and adjust seasoning. Serve at room temperature or refrigerate until 30 min before serving. Serve on a bed of lettuce or spinach.

Kale, Carrot, Avocado and Black Garlic Salad - Shared by BGNA Kitchen

Prep Time: 15 minutes | Servings: 4-6



1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 Tablespoons leon juice
2 Tablespoons toasted sesame seeds
2 Tablespoons Black Garlic, finely chopped


In a large bowl, toss all ingredients together except black garlic. Use the back of a wooden spoon to mash the avocado into the kale. Add the black garlic. Set aside for 30 minutes. Serve at room temperature.