Tag: south african salads recipes for braai

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.

Avo Chicken Braai Summer Salad

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Ingredients

  • 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 1 c. grape tomatoes, quartered
  • 1/2 c. fresh or frozen corn
  • 1/4 red onion, thinly sliced

FOR DRESSING

  • 1/4 c. lime juice
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. minced jalapenño
  • 2 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

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Lucious Mielie and Bacon Braai Summer Salad

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Ingredients

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño, minced
  • 1/3 c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Directions

  1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.

Gringo Three Beans Summer Braai Salad

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Gringo Three Beans Salad

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Ingredients

  • 1/3 c. red wine vinegar
  • 2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 c. extra-virgin olive oil
  • 1 small red onion, finely chopped (about 1/2 c.)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
  • 1 c. loosely packed fresh parsley leaves, finely chopped

Directions

  1. In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.
  2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
  3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

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Cucumber, Tomato, and Onion Summer Braai Salad.

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Ingredients

  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. vinegar (red wine, white wine, or rice wine)
  • 2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 4 c. cherry tomatoes (1½ lb.), halved
  • 1 English cucumber, quartered lengthwise and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 roughly chopped fresh herbs (such as basil, cilantro, dill, mint, and/or parsley)

Directions

  1. In a large bowl, whisk oil, vinegar, salt, garlic powder, and black pepper.
  2. Add tomatoes, cucumber, and onion and toss well to combine.
  3. Let sit at room temperature for at least 15 minutes or refrigerate for up to 12 hours.
  4. Before serving, sprinkle herbs over the salad.
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