Orange & Beetroot Winter braai Salad

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Ingredients

  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt

Directions

  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

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Avo-Pesto braai pasta salad

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Ingredients

  • kosher salt
  • 500g. orecchiette or farfelle pasta
  • 2 ears fresh corn, husks removed
  • 190g. basil pesto
  • 3 avocados, pitted and diced
  • Freshly ground black pepper
  • 1 c. chopped fresh parsley and basil, plus more for garnish

Directions

  1. Bring a large stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool.
  2. Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob.
  3. In a large mixing bowl or blender , mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
  4. Serve on large platter. Top with corn and garnish with more parsley.

Strawberry Balsamic Braai Pasta Salad

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Ingredients

  • 500g. farfalle
  • 1/4 c. balsamic vinegar
  • 1/2 c. Feta, crumbled
  • 2 c. strawberries, quartered
  • 1/2 c. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. almond slivers, toasted, for garnish

Directions

  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl.
  2. Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.
  3. To bowl, add feta, strawberries and spinach. Season generously with salt and pepper and toss to combine.
  4. Drizzle with balsamic glaze and garnish with almonds.

Caprese Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 450G. fusilli, cooked
  • 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
  • 2 pt. grape tomatoes, halved
  • 1/4 c. thinly sliced basil, plus more for garnish
  • Balsamic glaze, for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
  3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

Thai Cucumber chili Braai Summer Salad

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Ingredients

  • 3 medium cucumbers sliced thin (about 20 ounces)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 2 teaspoons minced ginger
  • 1/4 cup cilantro
  • 2 green onions sliced
  • 1 red jalapeno

Directions

  1. In a small bowl or measuring cup whisk together the rice wine vinegar, sesame oil, soy sauce, sugar, garlic, and ginger.
  2. Whisk sufficiently to get the ingredients to emulsify and create a creamy texture.
  3. Add the cucumbers to a large bowl.
  4. Mix in the dressing, cilantro, green oinons, and red jalapeno. Enjoy immediately.

Lemon Berry Braai Summer Salad

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Ingredients

  • Three heads of romaine lettuce
  • Small bunch of radishes
  • Cup of blueberries
  • 1/2 cup raspberries
  • As much goat cheese as you see
  • 1/2 cup of roasted walnuts

Dressing

  • 2 cups halved fresh strawberries
  • 1/3 cup orange juice
  • 1/4 red onion
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons honey 
  • 1/3 cup olive oil
  • 1 tablespoon poppy seeds

Directions

  • Toss all of the salad ingredients.
  • Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is completely dissolved. Taste and add more lemon until it has enough of a lemon flavor for you. Add more honey if it becomes overwhelmingly acidic.
  • Stir poppy seeds into the dressing.
  • Serve salad dressing on the side and allow people to dress their salad to taste.

Dressing

  • Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until well combined.
  • Slowly blend in the olive oil until just combined. Taste and add more salt or honey as desired.
  • Pour into a mason jar, add the poppy seeds, cover and shake to combine.
  • Store in the refrigerator and use within one week of making.

Tangy Chopped Braai Summer Salad

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Ingredients

  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, chopped
  • 2 Persian cucumbers, chopped
  • 1 small fennel bulb, chopped, plus 1/4 cup fronds
  • 1/4 small red onion, chopped
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley leaves
  • 1 c. fresh basil leaves, torn

Directions

  1. Whisk together oil, vinegar, and mustard in a bowl.
  2. Season with salt and pepper.
  3. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.

Luscious Asparagus and Parmesan Braai Summer Salad

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Ingredients

  • 1 bunch asparagus, trimmed and shaved or thinly sliced lengthwise
  • 2 tbsp. olive oil
  • 1 tbsp. plus 1 teaspoon, fresh lemon juice
  • 3 tbsp. toasted pine nuts
  • 3 tbsp. golden raisins
  • 1 oz. Parmesan, shaved (about 1/4 cup)
  • Kosher salt and freshly ground black pepper

Directions

  1. Arrange asparagus on a platter. Drizzle with oil and lemon juice. Let stand 10 minutes. Top with pine nuts, raisins, and Parmesan. Season with salt and pepper.

Green Bean Braai Summer Salad

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Ingredients

  • English cucumber, quartered and cut into 1-inch pieces
  • sugar
  • Kosher salt and freshly ground black pepper
  • green beans, trimmed
  • scallions, cut into 2- to 3-inch pieces
  • olive oil
  • lemon zest plus 1 tablespoon lemon juice
  • chopped fresh dill

Directions

  1. Set up grill for direct cooking and heat to medium-high. Place cucumber in a colander and sprinkle with sugar and 1 teaspoon salt. Let stand 15 minutes. 
  2. Toss together green beans, scallions, and oil in a bowl. Season with salt and pepper. Grill in a grill basket over direct heat, tossing occasionally, until beans are charred and tender, 12 to 14 minutes. 
  3. Toss together cucumbers, green beans, lemon zest and juice, and dill in a bowl. Season with salt and pepper.

Buffalo Chickpea Summer Braai Salad

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Ingredients

  • FOR CHICKPEAS:
  • 2 cans (13.5-oz.) chickpeas, drained and rinsed
  • 3 tbsp. extra-virgin olive oil
  • 1/3 c. Franks hot sauce
  • 2 tbsp. melted unsalted butter
  • Kosher salt
  • Freshly ground black pepper

FOR DRESSING:

  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/4 c. buttermilk
  • 1/2 tsp. garlic powder
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped dill
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • Pinch of cayenne pepper

FOR SALAD:

  • 8 c. cut romaine lettuce
  • 2 c. shredded cabbage
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and very thinly sliced
  • 1 c. cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 3/4 c. bleu cheese crumbles

Directions

  1. ake the chickpeas: Preheat oven to 250°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.  
  2. Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more. 
  3. Meanwhile, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.  
  4. In a large bowl, toss romaine and cabbage with ⅓ cup of dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing and garnish with blue cheese and more chives.

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