Braai Coleslaw with Quinoa and Lemon Tahini Dressing

This delicious coleslaw recipe is a great way to add a kick of flavor to your favorite braai. The creamy lemon tahini dressing pairs perfectly with the crunchy coleslaw and nutty quinoa, creating a delightful side dish that’s sure to please.

Ingredients:

• 1 head of cabbage, finely shredded
• 2 carrots, grated
• 1/2 cup quinoa, cooked
• 1/2 cup mayonnaise
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the shredded cabbage and grated carrots. Add the cooked quinoa and mix until everything is evenly combined.
2. In a separate bowl, whisk together the mayonnaise, tahini, lemon juice, honey, garlic powder, salt, and pepper. Pour the dressing over the coleslaw and quinoa and mix until everything is evenly coated.
3. Transfer the coleslaw to the refrigerator and chill for at least 1 hour before serving.
4. To serve, place the coleslaw on a platter or in a large bowl.
5. Grill your favorite braai, such as steak, chicken, pork, or fish.
6. Top the braai with the coleslaw and quinoa.
7. Garnish with chopped parsley or cilantro, if desired.
8. Enjoy!

Braai Coleslaw with Pear and Gorgonzola Cheese

This delicious coleslaw is a perfect side dish for a braai. It combines the sweetness of pear with the sharpness of gorgonzola cheese, making it a unique and flavorful side.

Ingredients:

• 1/2 head of green cabbage, thinly sliced
• 1/2 head of red cabbage, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large pear, diced
• 1/2 cup crumbled gorgonzola cheese

Directions:

1. In a large bowl, combine the green cabbage, red cabbage, mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Mix together until evenly combined.
2. Add the diced pear and gorgonzola cheese to the bowl and mix together until evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. Preheat a grill to medium-high heat.
5. Transfer the coleslaw to a large piece of aluminum foil.
6. Fold the foil over the coleslaw and seal tightly.
7. Place the foil packet on the grill and cook for 10-15 minutes, or until the coleslaw is heated through.
8. Remove the foil packet from the grill and serve immediately.

Herbed Braai Coleslaw with Parsley and Dill

This Herbed Braai Coleslaw with Parsley and Dill is a delicious and easy side dish for any braai. It’s made with a simple combination of ingredients, including cabbage, carrots, parsley, dill, olive oil, lemon juice, and salt and pepper. It’s light and refreshing, and can be served as a side dish or as a topping for a burger or sandwich.

Ingredients:

• 1/2 head of cabbage, shredded
• 1 carrot, grated
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the shredded cabbage, grated carrot, chopped parsley, and chopped dill.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss to combine.
4. Cover and chill in the refrigerator for at least 1 hour.
5. Just before serving, toss the coleslaw again to combine.
6. Serve chilled.
7. Enjoy!
8. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Braai Coleslaw with Grilled Corn and Chipotle Dressing Recipe

This delicious Braai Coleslaw with Grilled Corn and Chipotle Dressing is the perfect summer side dish for any outdoor barbecue. The combination of the smoky grilled corn, the crunch of the cabbage and the creamy, spicy chipotle dressing make this a dish that everyone will love. The recipe is quick and easy to make, so it’s ideal for a busy summer day.

Ingredients:

• 1 head of cabbage, shredded
• 3 ears of corn, husked and grilled
• 1 red onion, diced
• 2 tablespoons of olive oil
• 1/4 cup of apple cider vinegar
• 1/4 cup of mayonnaise
• 4 cloves of garlic, minced
• 1 tablespoon of chipotle powder
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the cabbage, grilled corn, and red onion.
2. In a small bowl, whisk together the olive oil, vinegar, mayonnaise, garlic, chipotle powder, and smoked paprika.
3. Pour the dressing over the cabbage and corn mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes.
6. Preheat the grill to medium-high heat.
7. Place the coleslaw on the grill and cook for 5 minutes, stirring occasionally.
8. Serve warm and enjoy!

Braai Coleslaw with Dried Cranberries and Poppy Seed Dressing

This tasty braai coleslaw is a perfect side dish for any outdoor gathering. The combination of crunchy coleslaw, sweet cranberries, and nutty poppy seed dressing makes this dish a hit with all types of eaters.

Ingredients:

• 1/2 head of cabbage, shredded
• 3 carrots, grated
• 1/2 cup dried cranberries
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the shredded cabbage and grated carrots.

2. Add in the dried cranberries and mix everything together.

3. In a separate bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, salt, and pepper.

4. Pour the dressing over the cabbage and carrot mixture and mix everything together until it is evenly coated.

5. Put the coleslaw onto a serving platter and place it onto the braai to heat for about 10 minutes.

6. Turn the coleslaw occasionally to ensure it heats evenly.

7. Once the coleslaw is heated through, remove it from the heat and serve.

8. Enjoy!

Braai Coleslaw with Ginger and Honey Mustard Dressing

This delicious braai coleslaw is a perfect side dish to any braai. With a tangy and sweet honey mustard dressing, the coleslaw is complemented perfectly by the addition of ginger for a unique and delicious flavour.

Ingredients:

• 1/2 head of cabbage, shredded
• 1/2 red onion, sliced
• 2 carrots, grated
• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/4 cup mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the cabbage, red onion and carrots. Set aside.
2. In a medium bowl, whisk together the mayonnaise, honey, mustard, apple cider vinegar, olive oil, ginger, salt and pepper until smooth.
3. Pour the dressing over the vegetables and stir until everything is evenly coated.
4. Cover the bowl and place in the refrigerator to chill for at least 30 minutes.
5. Preheat the grill to a medium-high heat.
6. Place the coleslaw onto the preheated grill and cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly charred and the dressing is hot.
7. Remove the coleslaw from the grill and serve warm.
8. Enjoy!

Braai Coleslaw with Avocado and Cilantro Lime Dressing

This zesty and fresh coleslaw is the perfect accompaniment to any braai. The creamy avocado and cilantro lime dressing adds an extra layer of flavour to the crunchy coleslaw.

Ingredients:

• 1 head of cabbage, finely shredded
• 1 carrot, finely grated
• 1/2 red onion, finely diced
• 2 avocados, diced
• 1/2 cup of cilantro, chopped
• 1/4 cup of olive oil
• 1/4 cup of lime juice
• 1 tablespoon of honey
• 1 teaspoon of garlic powder
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the shredded cabbage, grated carrot, and diced red onion. Mix until all the ingredients are evenly distributed.
2. In a separate bowl, mash the avocados until creamy. Add the cilantro and mix together.
3. In a small bowl, whisk together the olive oil, lime juice, honey, garlic powder, salt, and pepper until combined.
4. Pour the dressing over the coleslaw and mix until all the ingredients are evenly coated.
5. Add the mashed avocado and cilantro mixture to the coleslaw and mix until combined.
6. Cover the bowl and refrigerate for at least 30 minutes before serving.
7. When ready to serve, give the coleslaw a final stir and enjoy!
8. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.