Tag: bbq salad recipe ideas

Ina Paarman Vegetable Spiced Braai Potato Salad

Old Bay–Spiced Braai Potato Salad for winter braai recipe

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Ingredients

2 lb. baby yellow potatoes
Kosher salt and pepper
4 large eggs
1/2 medium red onion, finely chopped
3 tbsp. white wine vinegar
3 tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. Ina Paarman Vegetable Spice Seasoning
1/4 c. flat-leaf parsley, chopped
1/4 c. fresh dill, roughly chopped

Directions

Place potatoes in medium pot and cover with cold water. Bring to a boil, add 1/2 tablespoon salt, reduce heat, and simmer until just tender, 12 to 15 minutes.
Meanwhile, bring medium saucepan of water to a boil. Gently add eggs and cook to desired doneness (6 minutes for jammy yolks). Transfer to ice water to cool; drain and peel.
In large bowl, toss onion with vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper and let sit, tossing occasionally, until potatoes are ready.
Drain potatoes and run under cold water to cool. Drain well and pat dry, then cut in half.
Whisk oil, mustard, and Old Bay seasoning into onion mixture. Add potatoes and toss to coat. Fold in parsley and dill. Halve eggs and add to potatoes just before serving.

Gringo Ranch Slaw Braai Salad

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Upgrade a simple coleslaw with homemade ranch dressing is a great recipe for and braai.

Ingredients

1/2 small head green cabbage (about 12 oz)cored and thinly sliced
2 Persian cucumbers, cut into matchsticks
4 oz. sugar snap peas, thinly sliced on a bias
1/2 c. ranch dressing 2 small carrots, cut into matchsticks
2 scallions, thinly sliced on a bias 1 bunch radishes, cut into matchsticks
Chopped fresh dill, for serving

Directions

In large bowl, toss cabbage, cucumbers, and sugar snap peas with ranch dressing to coat, then toss with carrots, scallions, and radishes.
Serve sprinkled with dill if desired.
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Bacon & egg braai salad with blue cheese

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

A twist on a Caesar salad perfect for you next summer braai!

Ingredients

Salad:

2 – 3 baby gem or butter lettuce
A small handful of watercress
A small bunch of chives, chopped
125gms streak bacon, chopped
3 eggs, hard-boiled
60 – 100gms of blue cheese depending on how much you like

Blue cheese dressing:

50gms blue cheese
½ cup Hellman’s mayonnaise
½ cup full fat Greek-style yoghurt
1 Tbsp white wine vinegar
1 tsp Worcestershire sauce
Black pepper
1 Tbsp chopped chives (optional)

Directions

Add all the ingredients to the bowl of a small food processor and blend until smooth.
Stir through the chopped chives if you are adding them.
Boil the eggs, cool, peel and cut into quarters.
While the eggs are boiling, fry your bacon until crispy and then drain on paper.
Just before you want to serve this salad, arrange the lettuce leaves on flat platter and top with all the bits.
Drizzle over the dressing and serve.

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Moroccan carrot & fennel braai salad

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Giving a South African braai meal and bit of north African spice! This braai salad recipe idea is perfect for a summer braai

Dressing

5 Tbs extra virgin olive oil
3 Tbs freshly squeezed lemon juice
1 ½ tsp Dijon or whole grain mustard
4 ½ tsp honey
Salt & pepper (a generous amount)

Salad

2 cups lightly packed shredded carrot (julienne or grated)
2 cups of shaved fennel (use a mandolin)
3 – 4 radishes, shaved
1/3 cup golden sultanas
A small handful of fresh mint, roughly chopped
A small handful of flat-leaf parsley, roughly chopped
A few sprigs of fennel leaves, roughly chopped
¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
½ tsp cumin seeds, toasted
½ tsp fennel seeds, toasted

INSTRUCTIONS

To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
To make the salad prepare all the elements and set aside.
Toss everything except the nuts together just before serving and scatter these over the top.

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More Braai salads ideas and braai side dishes

Moroccan carrot & fennel braai salad

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

Giving a South African braai meal and bit of north African spice! This braai salad recipe idea is perfect for a summer braai

Dressing

5 Tbs extra virgin olive oil
3 Tbs freshly squeezed lemon juice
1 ½ tsp Dijon or whole grain mustard
4 ½ tsp honey
Salt & pepper (a generous amount)

Salad

2 cups lightly packed shredded carrot (julienne or grated)
2 cups of shaved fennel (use a mandolin)
3 – 4 radishes, shaved
1/3 cup golden sultanas
A small handful of fresh mint, roughly chopped
A small handful of flat-leaf parsley, roughly chopped
A few sprigs of fennel leaves, roughly chopped
¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
½ tsp cumin seeds, toasted
½ tsp fennel seeds, toasted

INSTRUCTIONS

To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
To make the salad prepare all the elements and set aside.
Toss everything except the nuts together just before serving and scatter these over the top.

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Panzanella Braai salad with fennel & capers

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½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

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Panzanella Braai salad with fennel & capers

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

½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

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