Category: Summer Braai Salad

Braai coleslaw with kale and a creamy avocado dressing

Braai Coleslaw with Kale and Creamy Avocado Dressing

This delicious, easy-to-make coleslaw is perfect for a summer BBQ or potluck. The crunchy kale and coleslaw mix is combined with a creamy avocado dressing for an extra-fresh flavor.

Ingredients:

  • 2 cups of shredded kale
  • 2 cups of shredded coleslaw mix
  • 1 avocado, peeled and mashed
  • 1/4 cup of plain Greek yogurt
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine the shredded kale and coleslaw mix.
  2. In a separate bowl, mash the avocado and stir in the yogurt, olive oil, lemon juice, garlic powder, paprika, salt and pepper.
  3. Pour the avocado dressing over the kale and coleslaw mix and stir to combine.
  4. Cover the bowl and refrigerate for at least 1 hour.
  5. When ready to serve, remove from the refrigerator and stir again.
  6. Serve chilled.
  7. Optional: garnish with fresh parsley or chives.
  8. Enjoy!

Spicy Asian Braai coleslaw with chili and ginger dressing

Spicy Asian Braai Coleslaw with Chili and Ginger Dressing Recipe

This Spicy Asian Braai Coleslaw with Chili and Ginger Dressing is a delicious and unique take on a classic side dish. The combination of chili, ginger, and cilantro makes this a flavorful and zesty side dish that is sure to be a hit at your next barbecue.

Ingredients:

  • 1 package coleslaw mix
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/4 cup rice vinegar
  • 3 tablespoons honey
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine the coleslaw mix, olive oil, chili powder, ground ginger, and garlic powder. Mix together until everything is evenly coated.
  2. In a separate bowl, whisk together the rice vinegar, honey, and cilantro. Pour the mixture over the coleslaw mixture and mix together until everything is evenly coated.
  3. Season with salt and pepper to taste. Place the coleslaw in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  4. Preheat a grill to medium-high heat.
  5. Place the coleslaw mix onto the grill and cook for about 8 minutes, stirring occasionally, until the vegetables are slightly charred and tender.
  6. Remove from the heat and transfer to a large bowl.
  7. Serve the coleslaw warm or chilled.
  8. Enjoy!

Braai coleslaw with beets and a balsamic glaze

Braai Coleslaw with Beets and Balsamic Glaze

This braai coleslaw with beets and balsamic glaze is a delicious side dish that is perfect for any occasion. Made with fresh beets, a tangy balsamic glaze, and crunchy cabbage, this dish is sure to be a hit!

Ingredients:

  • 1 head of cabbage, shredded
  • 2 large beets, peeled and cubed
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Place cubed beets on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic powder, onion powder, and oregano. Set aside.
  3. In a large bowl, combine shredded cabbage and roasted beets. Add in balsamic glaze and mix until evenly coated.
  4. Season with salt and pepper, to taste, and toss to combine.
  5. Refrigerate for 1 hour to allow flavors to meld.
  6. Remove from refrigerator and serve.
  7. Enjoy!

Braai coleslaw with apple cider vinegar and honey dressing

Braai Coleslaw with Apple Cider Vinegar and Honey Dressing

This flavorful and healthy coleslaw is perfect for a summer braai. The tangy apple cider vinegar and sweet honey dressing pairs perfectly with the crunchy cabbage and carrots.

Ingredients:

  • 1/2 head of cabbage, shredded
  • 2 carrots, peeled and shredded
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced onion
  • 2 tablespoons minced fresh parsley

Directions:

  1. In a large bowl, combine the cabbage and carrots.
  2. In a separate bowl, whisk together the apple cider vinegar and honey.
  3. Add the olive oil, salt, and pepper to the vinegar and honey mixture and whisk until combined.
  4. Pour the dressing over the cabbage and carrots and mix to combine.
  5. Add the minced onion and parsley to the coleslaw and mix to combine.
  6. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
  7. Take the coleslaw out of the refrigerator and give it a stir before serving.
  8. Serve coleslaw with your favorite braai dishes.

Grilled Herbed Coleslaw with Parsley and Dill

#GrilledColeslaw #Herbs #Parsley #Dill #HealthyEating #Vegetarian #Vegan #GlutenFree

Grilled Herbed Coleslaw with Parsley and Dill

This Grilled Herbed Coleslaw with Parsley and Dill is a delicious, healthy side dish. It combines the freshness of parsley and dill with the smoky flavor of grilled vegetables, creating a unique and flavorful coleslaw. The addition of herbs makes this dish vegetarian, vegan, and gluten free, making it a great option for any meal.

Ingredients:

  • 1 head of cabbage, chopped
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt

Directions:

  1. Preheat your grill to medium-high heat.
  2. In a large bowl, combine the chopped cabbage, diced red onion, and diced bell pepper.
  3. Add the olive oil, garlic powder, onion powder, parsley, dill, black pepper, and sea salt. Toss to coat.
  4. Place the vegetables onto the preheated grill. Grill for 5-7 minutes, or until the vegetables are tender and lightly charred.
  5. Remove the vegetables from the grill and let cool for 5 minutes.
  6. In a large bowl, combine the grilled vegetables with the remaining ingredients. Mix well.
  7. Serve the Grilled Herbed Coleslaw with Parsley and Dill immediately, or store in the refrigerator for up to 3 days.
  8. Enjoy!

Asian-Style Grilled Coleslaw with Sesame and Soy Dressing

#asianstyle #grilled #coleslaw #sesame #soy #dressing

Asian-Style Grilled Coleslaw with Sesame and Soy Dressing

This Asian-Style Grilled Coleslaw with Sesame and Soy Dressing is a delicious and easy side dish that can be enjoyed all year round. It’s made with freshly grilled cabbage, carrots, and onions, then tossed in a tangy sesame and soy dressing that adds a delicious Asian flavor. Serve it warm or cold and enjoy!

Ingredients:

  • 1/2 head of cabbage, thinly sliced
  • 2 carrots, grated
  • 1 small onion, diced
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium-high heat. Add the cabbage, carrots, and onion and cook until lightly charred, about 5 minutes, stirring occasionally.
  2. While the vegetables are cooking, whisk together the sesame oil, soy sauce, rice vinegar, sugar, garlic powder, and ground ginger in a small bowl.
  3. Once the vegetables are cooked, transfer to a large bowl. Pour the dressing over the top and stir to combine.
  4. Season with salt and pepper to taste.
  5. Serve the coleslaw warm or cold.
  6. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  7. When ready to serve, top with extra sesame seeds, if desired.
  8. Enjoy!

Radish and cucumber salad

For more the best summer braai recipes click here! more recipes…

Ingredients

  • 1 cucumber, peeled and thinly sliced
  • 10 radishes, thinly sliced
  • ½ red onion, finely chopped and soaked in lemon juice for 10 minutes
  • 60ml rice vinegar
  • 1½ tbsp olive oil
  • 2 tsp sesame oil
  • 1 small red chilli, seeded and finely chopped
  • 2 tsp sesame seeds, toasted

Directions

  1. Put the cucumber, radish and onion (straining off any excess juice) in a bowl.
  2. Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over.
  3. Toss well and leave to sit for 5 minutes. sprinkle with sesame seeds to serve.

Falafel Chopped Braai Salad

Vegans and meat lovers will both love this original braai recipes idea, perfect for both summer and winter braai´s

Ingredients

  • 2 c. canola oil, for frying
  • 2 cloves garlic
  • 1 medium yellow onion, chopped
  • 4 1/2 c. packed baby spinach, divided
  • 2 x 15-ounce cans chickpeas, rinsed
  • 2 tbsp. all-purpose flour
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt
  • 6 oz. roughly torn baguette (about 4 cups)
  • 2 pt. 
  • (4 cups) grape tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil

Directions

  1. Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped.
  3. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 200c and 260c or balls will fall apart; adjust heat as needed.)
  4. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.
  6. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

Vegan Caesar Braai Salad

Vegan Caesar salad packs in all the creaminess of the classic, plus extra good-for-you ingredients, a perfect braai recipe for your vegan guests

Ingredients

For crispy chickpeas

  • 1  15-oz can chickpeas
  • 1 tbsp. olive oil
  • Kosher salt and pepper
  • 1/2 tsp. grated lemon zest

For dressing

  • 1/4 c. olive oil
  • 1 tsp. grated lemon zest plus 1/3 cup lemon juice
  • 1/4 c. tahini
  • 1 tbsp. nutritional yeast
  • 1 tbsp. Dijon mustard
  • 2 tsp. capers plus 1 tsp caper brine
  • 1 small clove garlic, finely grated
  • Kosher salt and pepper

For salad

  • 4 thick slices bread
  • 3 tbsp. 
  • olive oil
  • 2 small red onions, cut into thick rounds
  • Kosher salt and pepper
  • 2 bunches small radishes
  • 1 clove garlic, cut in half
  • 2 heads gem lettuce or romaine hearts, leaves separated

Directions

Make the Crispy Chickpeas:

  1. Heat oven to 425°F. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
  2. On a rimmed baking sheet, toss chickpeas with olive oil and 1/4 teaspoon each salt and pepper. Roast, shaking occasionally, until crisp, 30 to 40 minutes.
  3. Remove from oven and transfer to a bowl and toss with lemon zest. Chickpeas will continue to crisp as they cool.

Make the Dressing and Salad:

  1. Heat grill to medium. Make dressing: In a mini blender or food processor, puree all dressing ingredients, until smooth, adding 1 tablespoon water at a time to adjust consistency and seasoning with salt and pepper to taste. Set dressing aside.
  2. Make salad: Brush bread with 1 1/2 tablespoons oil. Brush onion slices with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.
  3. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers.
  4. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions and radishes until tender, about 5 minutes per side for onions and 6 to 8 minutes for radishes.
  5. Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat.
  6. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.

BLT Pasta braai Salad

Pasta salad is the perfect braai salad idea for any type of braai !

For more similar awesome winter braai recipes click here! more recipes…

Ingredients

  • 1 lb. pasta
  • 2 tbsp. olive oil
  • 1 red onion, sliced
  • Kosher salt and pepper
  • 8 slices cooked bacon, chopped
  • 1 pint cherry tomatoes, halved
  • 2 c. baby arugula

Directions

  1. Cook pasta per package directions.
  2. Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
  3. When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.
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