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Crispy Braai Salad with honey & ginger

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A Braai Salad recipe idea with a bit of Asian influence, the perfect salad to spice up any braai

Ingredients

  • 1 – 2 packets of 2-minute noodles
  • 5 cups finely shredded cabbage
  • ½ cup finely sliced sugar snap peas (optional)
  • 1/3 cup of flaked almonds, toasted
  • 1/3 cup sunflower seeds toasted
  • +-2Tbsp toasted sesame seeds
  • 6 spring onions finely sliced (white and pale green parts)

Dressing:

  • 2 Tbsp + 2 tsp soy sauce
  • ¼ cup red wine vinegar
  • 1/3 cup sunflower oil
  • 1 tsp sesame oil (optional)
  • ¼ cup runny honey
  • 1 x garlic clove, minced
  • 1 heaped tsp grated ginger
  • 1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

Directions

  • Cut up all the vegetables and mix together in a large bowl.
  • Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown.
  • Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.
  • Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.
  • Put all the dressing ingredients into an empty jar and shake around.
  • Toss the dressing, seeds, noodles and nuts together and serve immediately.

Spinach braai salad with grilled zucchini, peas, feta & mint

A different type of braai salad recipe idea!

Salad:

100gms baby spinach leaves

350gms zucchini

2 Tbsp olive oil

1 cup of peas (fresh or frozen)

180gms – 200gms feta, thinly sliced

50gms flaked almonds, toasted

10gs mint leaves, finely shredded

Salt and Pepper

Dressing:

1 tsp Dijon mustard

1 tsp honey

4 Tbsp extra virgin olive oil

1 Tbsp good red wine or sherry vinegar

1 Tbsp fresh lemon juice

A pinch of sea salt flakes and ground black pepper

INSTRUCTIONS

Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.

While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.

Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.

Make the dressing by putting all the ingredients into a small jar and giving it a good shake.

Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side. 

Spinach, feta & mint braai salad

A different type of braai salad recipe idea! For more similar awesome braai salad recipes click here! more recipes…

Salad:

  • 100gms baby spinach leaves
  • 350gms zucchini
  • 2 Tbsp olive oil
  • 1 cup of peas (fresh or frozen)
  • 180gms – 200gms feta, thinly sliced
  • 50gms flaked almonds, toasted
  • 10gs mint leaves, finely shredded
  • Salt and Pepper

Dressing:

  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp good red wine or sherry vinegar
  • 1 Tbsp fresh lemon juice
  • A pinch of sea salt flakes and ground black pepper

Directions

  1. Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.
  2. While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.
  3. Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.
  4. Make the dressing by putting all the ingredients into a small jar and giving it a good shake.
  5. Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side. 

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braai potato salad

Get ingredients for this recipe here!

Braai rolls with cream sauce

Ingredients(7)

1 kg prepared bread dough 1 packet potato bake

250 ml cream

fresh 250 ml milk

1 garlic — cloves, finely chopped

250 ml cheddar cheese — grated cheese

Method:

“A friend gave me the recipe for these rolls – they’re even more delicious than classic braaied sandwiches,” says YOU reader Rosanne Bornman.

1. Preheat the oven to 180 °C. Grease a roasting pan with nonstick spray.

2. Set aside the bread dough to rise until doubled in volume.

3. Mix the remaining ingredients except the cheese.

4. Pour half the cream mixture into the prepared pan.

5. Knock down the dough, shape into palm-sized balls or a size of your choice and pack

them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough

balls and sprinkle the cheese on top.

6. Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.

Braai broodjies with delicious cream sauce

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Ingredients

  • 1 kg prepared bread dough 1 packet potato bake
  • 250 ml cream
  • fresh 250 ml milk
  • 1 garlic — cloves, finely chopped
  • 250 ml cheddar cheese — grated cheese

Directions

  1.  Preheat the oven to 180 °C. Grease a roasting pan with nonstick spray.
  2.  Set aside the bread dough to rise until doubled in volume.
  3.  Mix the remaining ingredients except the cheese.
  4. . Pour half the cream mixture into the prepared pan.
  5.  Knock down the dough, shape into palm-sized balls or a size of your choice and pack them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough balls and sprinkle the cheese on top.
  6.  Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.

Healthy and yummy Quinoa Braai Salad

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Perfect for any braai. This quinoa braai salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley, and lemon. It’s vegan and gluten-free, too!

Produce

  • 1 can Chickpeas
  • 1 Cucumber, medium
  • 1 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 1 Red bell pepper, medium
  • 3/4 cup Red onion

Condiments

  • 1/4 cup Lemon juice

Pasta & grains

  • 1 cup Quinoa

Baking & spices

  • 1 Black pepper, Freshly ground
  • 1/2 tsp Sea salt, fine

Oils & vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Red wine vinegar

Liquids

  • 2 cups Water

Directions

  1. To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
  2. Make the salad dressing: Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
  3. To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
  4. Drizzle it with the dressing. Give it a toss.
  5. Taste for seasoning and serve immediately.

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Braai Quinoa Salad

Looking for a delicious and nutritious salad recipe for your next braai (barbecue) gathering? Try this flavorful Braai Quinoa Salad recipe. Packed with quinoa, grilled vegetables, and tangy flavors, it’s a perfect side dish or main course option.

Easy to make and full of vibrant colors, this salad will impress your guests. Get ready to elevate your braai experience with this tasty and healthy quinoa salad.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 zucchini, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted black olives
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh mint leaves for garnish

Instructions:

  1. Rinse the quinoa under cold water to remove any residue or bitterness. Then, place it in a saucepan with 2 cups of water and a pinch of salt. Bring the saucepan to a boil, then reduce the heat and let the quinoa simmer for about 15-20 minutes, or until tender and the grains have opened up. Remove from heat and let it cool.
  2. Meanwhile, prepare your braai grill and make sure you have hot charcoal ready for cooking.
  3. In a large bowl, combine the zucchini, bell peppers, onion, cherry tomatoes, and black olives. Add the olive oil, lemon juice, salt, and pepper to taste. Mix well to combine all the flavors.
  4. Once the quinoa is cool, add it to the bowl with the vegetables. Gently toss to combine all the ingredients.
  5. Place the quinoa and vegetable mixture on a hot grill and cook for about 5-7 minutes, or until the vegetables are tender and slightly charred, stirring occasionally.
  6. Remove the braai quinoa salad from the grill and let it cool for a few minutes. Then, garnish with fresh mint leaves.

Your braai quinoa salad is ready to enjoy! Serve it as a main dish or as a side for your braai gatherings. Enjoy!

Butternut Squash Braai Salad

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The perfect Butternut Squash Braai Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk about explosion of flavors perfect for any braai!

  • Olive oil
  • Dried thyme and rosemary
  • Salt and pepper
  • Bacon
  • Walnuts
  • Red onion
  • Goat cheese or feta
  • Baby kale
  • Cranberries
  • Maple syrup
  • Apple cider vinegar
  • Dijon mustard
  • Garlic

How to Make Butternut Squash Salad

  1. Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper.
  2. Prepare squash: Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
  3. Roast butternut squash: Spread into an even layer and roast in 400 degree preheated oven 15 – 20 minutes, tossing once after 10 minutes, until tender.
  4. Toss salad ingredients: to a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.

Ingredients

  • 1/4 c.honey
  • 1/2 c.reduced-sodium soy sauce
  • 2cloves garlic, minced
  • Red pepper flakes
  • 4boneless pork chops

Directions

    1. Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl.
    2. Add pork chops, cover, and refrigerate for at least 30 minutes or up to 2 hours.
    3. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side.
    4. Let rest 5 minutes before serving.
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BEST WINTER BRAAI RECIPES
BEST PORK BRAAI RECIPES
braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Braai Butternut Squash Salad

The perfect Butternut Squash Braai Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk about explosion of flavors perfect for any braai!

  • Olive oil
  • Dried thyme and rosemary
  • Salt and pepper
  • Bacon
  • Walnuts
  • Red onion
  • Goat cheese or feta
  • Baby kale
  • Cranberries
  • Maple syrup
  • Apple cider vinegar
  • Dijon mustard
  • Garlic

How to Make Butternut Squash Salad

  1. Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper.
  2. Prepare squash: Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
  3. Roast butternut squash: Spread into an even layer and roast in 400 degree preheated oven 15 – 20 minutes, tossing once after 10 minutes, until tender.
  4. Toss salad ingredients: to a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
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