barbecue side dish

When a coleslaw recipe is this easy, you need never buy it ready-made again. Feel free to try adding other crunchy veg like fennel, celery or celeriac. You can stir in fresh herbs or swap the mustard for a chilli sauce. 

Coleslaw

½ red or white cabbage, shredded

½ red onion,

carrot, grated

mayonnaise

lemon juice

tsp white wine vinegar

tbsp wholegrain mustard

sugar,

salt and black pepper,

Learn how to make coleslaw with our easy video recipe.

How to make coleslaw

This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta.

Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt.

Easy pasta salad

pasta,

½ unwaxed lemon, finely grated zest and juice

¼ red onion, finely chopped

olive oil, ideally extra virgin

cucumber,

grams/3½oz cherry tomatoes, quartered

grams/½oz fresh basil, roughly chopped

60 grams/2¼oz feta, crumbled (optional)

black olives (optional)

sea salt and black pepper

I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 

Chopped salad

tin chickpeas,

iceberg lettuce, chopped

½ romaine lettuce, chopped

120 grams/4½oz Italian salami,

mozzarella,

tomatoes, roughly chopped

½ cucumber, roughly chopped

basil leaves, finely chopped

olive oil

tbsp red wine vinegar

mustard powder

½ tsp caster sugar

This quick and easy recipe will show you how to make homemade tzatziki, a great accompaniment to Greek dishes. 

Tzatziki

Greek-style yoghurt

cucumber

garlic cloves, grated finely

extra virgin olive oil

paprika,

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.

Each serving provides 347kcal, 6g protein, 46g carbohydrates (of which 7g sugars), 18g fat (of which 3g saturates), 1.5g fibre and	0g salt.


Freekeh salad

200 grams/7 ounces freekeh, pearled spelt or pearled barley

spring onions, finely chopped

pomegranate, seeds only

pomegranate molasses

tbsp pistachios, roughly crushed

salt and black pepper

Classic iceberg lettuce makes for a crisp and chunky side salad - great for sharing round at a barbecue or buffet

Iceberg with yogurt dressing

yogurt

mint sauce

tbsp white wine vinegar

iceberg lettuce

Mix the yogurt, mint sauce and vinegar with 2 tbsp water. Cover and chill until ready to serve.

Trim the end off the iceberg stalk, then halve and cut each half into 3-4 wedges. Arrange on a platter, drizzle over the yogurt dressing and serve.

Looking for the perfect potato salad recipe? Give the humble spud a quick makeover with a delicious tarragon, walnut and honey dressing. Use the best Jersey Royal potatoes when they're in season for the most delicious potato salad you'll eat.

Each serving provides 220 kcal, 4g protein, 25g carbohydrates (of which 3.5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.14g salt.

Perfect potato salad

tbsp walnut pieces (optional)

tarragon vinegar

Dijon mustard

walnut oil

tsp runny honey

900 grams/2lb new potatoes,

tarragon leaves

shallot,

cornichons

A wonderfully simple side salad that still delivers on flavour. Make sure to use good quality feta - it's worth it. 

Sun-blushed tomato and feta salad

150 grams/5½oz sun-blushed tomatoes (see tip), quartered

black olives

tbsp olive oil tomatoes

150 grams/5½oz good-quality feta cheese, crumbled into small chunks

A colourful addition to a party buffet, this American layered salad is surprisingly filling and makes a terrific lunch.

American layered salad

tarragon,

100 milliliters/3½fl oz buttermilk

fraîche

tbsp cider vinegar

garlic powder

garlic clove,

romaine

carrot,

¼ red cabbage, shredded

radishes,

200 grams/7 ounces tomatoes, diced

grams/3½oz cheddar

eggs,

grams/1¾oz tofu bacon bits (see separate recipe)

chives

Delicious combination of potatoes, hard boiled eggs, onions, celery, sweet pickles, mayo, mustard, and seasoning.

Southern Potato Salad Recipe

lbs Russet potatoes

eggs

oz sweet pickles

Vidalia onion

celery

salt

black pepper

Cooking potatoes:Rinse potatoes and place them in a pot. Fill the pot with cold water, making sure potatoes are covered. Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.

Cooking eggs:Place eggs into the pot and add cold water to it. Add just enough water to cover the eggs. Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat. Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. Drain off water and let eggs cool to room temperature.

Peel potatoes and eggs.

Dice potatoes and eggs into small cubes and add to a large mixing bowl.

Dice pickles, onion, and celery into even sized pieces and add it to the mixing bowl as well. Gently mix everything together with a wooden spoon.

In a small bowl, combine mayo, mustard, vinegar, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.

Serve right away or cover and refrigerate until ready to serve.

Sweetcorn is a must for a summer barbecue. Sweetcorn ribs have the wow factor and are easy to eat. The dips add flavour and colour, and can be prepared (or bought) in advance. Fingerlicious.

Barbecued sweetcorn ribs with plantain hummus

corn

olive oil,

butter,

tbsp smoked paprika

cinnamon

cumin

plantains

tbsp dark tahini

Scotch bonnet chilli (see Tip), seeds removed

garlic clove, crushed

cashew nuts (optional)

spicy tomato salsa

avocado mashed with mayo and pesto, topped with Parmesan shavings

This simple caesar pasta salad is a cookout classic, and you can make it all in a snap, even the dressing.

Caesar Pasta Salad

pasta

caesar dressing

romaine,

parmesan cheese

croutons

Boil the pasta in a pot of well-salted...

Boil the pasta in a pot of well-salted water. Drain it and rinse with cold water.

Mix the pasta with the dressing, parmesan, and...

Mix the pasta with the dressing, parmesan, and grilled chopped romaine.

Let the mixture chill for 1-2 hours.

Top with the croutons and serve cold.

This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free.

This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion. 

Black bean and avocado salad    

lime juice

tbsp extra virgin olive oil

jalapeño peppers (or 1 red chilli), finely chopped, to taste

coriander

tomatoes,

red onion, thinly sliced

spring onions,

200 grams/7 ounces fresh watercress, tough stems snipped into half

avocados,

Colourful veg are chopped into the shape of couscous for this fresh-tasting and light dish. The dressing is optional if you decide to serve this as a salad – otherwise it makes a great side dish with a stew or tagine.


Rainbow vegetable ‘couscous’

cauliflower,

broccoli,

grams/3½oz baby sweetcorn, roughly chopped

red pepper

orange, juice only

½ tsp ground cardamom

A fresh zingy coleslaw that’s perfect for serving with this <a href="http://www.bbc.co.uk/food/recipes/classic_burgers_58632">biker burger.</a>

Summery green coleslaw

grams/3½oz peas beans

green cabbage, shredded

courgette,

fennel bulb,

spring onions, finely sliced

celery sticks, finely chopped

green apple, grated

½ lime, juice only

1–2 tbsp chopped fresh herbs including basil, mint

tbsp plain yoghurt

tbsp low-fat mayonnaise

lemon, zest and juice

herbs

sugar

These homemade Southern  Hush Puppies are everything you would expect a great hush puppy to be! The best ever, these easy-to-make, bite-size morsels of corn deliciousness are addictive and a must-have when serving seafood or barbecue.

Southern Hush Puppies Recipe

cornmeal mix, (self-rising cornmeal)

all-purpose flour

Creole seasoning

jalapeno peppers

buttermilk

peanut oil, (See notes)

Combine the cornmeal mix, flour, and creole seasoning in a medium size bowl and whisk together. Add the buttermilk, jalapenos, and egg and stir until everything is combined. It's okay if you have a few lumps, and it will be pretty thick. Do not overmix. Set the batter aside and let it rest for ten minutes while the oil heats.

Add the oil to a cast iron skillet or Dutch oven over medium-high heat and heat it to 370°F. For deep frying, the oil should be at least one and a half inches deep. If you want to pan-fry them, three-quarters of an inch to an inch is plenty.

Using an ice cream scoop (about an inch and a quarter wide) or a spoon, carefully drop small round balls of batter into the oil. Do not crowd. Repeat for subsequent batches.

Use a metal kitchen spider or a fish turner to move them around and turn them over until they are cooked and golden brown on all sides. This will take about three minutes. Once the first batch is done, wait until the oil temperature has returned to 370°F. before adding more batter.

Remove the hush puppies and drain them on paper towels or a wire rack set over paper towels. Keep them warm in a 200°F oven until they are all fried. Serve immediately while still hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658699245/ys5jj2el7qgpuh7bsnsf.mp4

Homemade Southern Style Hush Puppies are everything you would expect a great hush puppy to be! With an irresistible combination of a crunchy crust and tender insides, southern hush puppies are a tasty fish fry staple, made with a cornmeal and buttermilk batter and pan-fried or deep-fried to a deep golden brown.

Homemade Southern Style Hush Puppies

Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping.
Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt.

Top 17 barbecue side dish recipes from across the web

The most viewed barbecue side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coleslaw

Easy pasta salad

Chopped salad

Tzatziki

Freekeh salad

Iceberg with yogurt dressing

Perfect potato salad

Sun-blushed tomato and feta salad

American layered salad

Southern Potato Salad Recipe

Barbecued sweetcorn ribs with plant...

Caesar Pasta Salad

Black bean and avocado salad

Rainbow vegetable ‘couscous’

Summery green coleslaw

Southern Hush Puppies Recipe

Smoky baba ganoush with roasted red...

Top 17 barbecue side dish recipes from across the web

The most viewed barbecue side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coleslaw

Easy pasta salad

Chopped salad

Tzatziki

Freekeh salad

Iceberg with yogurt dressing

Perfect potato salad

Sun-blushed tomato and feta salad

American layered salad

Southern Potato Salad Recipe

Barbecued sweetcorn ribs with plant...

Caesar Pasta Salad

Black bean and avocado salad

Rainbow vegetable ‘couscous’

Summery green coleslaw

Southern Hush Puppies Recipe

Smoky baba ganoush with roasted red...

The most viewed barbecue side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine