3 Salads Sides for BBQ

3 Salads Sides for BBQ

I'm celebrating the joy of cooking and the spirit of togetherness. Taking you on a flavorful journey that brings together the camaraderie of girls getting together for a BBQ experience.

Picture this - a beautiful summer day, and a group of adventurous ladies ready to conquer the grill. As we embarked on our BBQ adventure, we encountered a common challenge: getting the fire started. But with determination and teamwork, and a lot of googling, we persevered, igniting the flames of our BBQ.

I was in charge of the salads. Thus, I made 3 different ones. From the creamy, yogurt-dressed coleslaw to the vibrant pesto pasta salad and the savory Spanish potato salad, there was variety for all likes and dislikes.

This Recipe feeds 4 to 6 adults (and there's enough for second servings)

1. Creamy Yogurt Coleslaw:

1. In a large bowl, combine 200g shredded white cabbage and 100g shredded red cabbage.

2. For the dressing, whisk together 150g plain yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and a pinch of salt and pepper.

3. Pour the dressing over the cabbage and toss until well coated. Let it sit in the refrigerator for at least 30 minutes (or the night before) to allow the flavors to meld. Serve chilled.

2. Pesto Pasta Salad:

1. Cook 250g pasta according to package instructions. Drain and rinse under cold water to cool.

2. In a mixing bowl, combine the cooked pasta, 100g cherry tomatoes (halved), 150g mozzarella (cubed), and a handful of fresh basil leaves.

3. Add 3 tablespoons of pesto rosso and 3 tablespoons of pesto genovese to the bowl and mix well to coat the ingredients evenly. Adjust the amount of pesto to taste. Serve at room temperature.

3. Spanish Potato Salad:

1. Boil 500g of potatoes until tender. Drain and let them cool before peeling and cutting into bite-sized pieces.

2. In a frying pan, cook 1 onion (finely chopped) until translucent. Remove from heat and let it cool.

3. In a large bowl, combine the cooked potatoes, cooked onions, 100g roasted red peppers (sliced), and 50g black olives (halved).

4. For the vinaigrette, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper.

5. Pour the vinaigrette over the potato mixture and gently toss to combine. Allow the flavors to meld for at least 30 minutes before serving.

These three salads are great additions to any BBQ spread, offering a variety of flavors and textures. Whether you prefer the creamy crunch of coleslaw, the vibrant combination of pesto pasta, or the savory goodness of Spanish potato salad, these recipes are sure to impress your guests. Enjoy the refreshing and delicious salads that perfectly complement grilled meats and other BBQ delights!

Enjoy!