Try these two next-level braai salads

With the weather starting to cheer up, there’s only one thing on our minds – braais. And what takes a braai from good to great? Sides, and salads in particular. These are our current favourite next-level braai salads.

  • Asian slaw

    Everyone loves a slaw, but instead of the usual mayo-laden variety, why not serve this Asian-style one? The punchy dressing will cut through any lingering richness from all the meat on offer.

    Ingredients:

    • 1 red onion, thinly sliced
    • 2 T rice vinegar
    • 2 limes, zested and juiced
    • 1 red chilli, finely chopped
    • 1 x 10cm piece ginger, peeled and finely grated
    • 2 T sesame oil
    • 1 T soya sauce
    • 1 t treacle sugar
    • 1 red cabbage, very thinly sliced
    • ½ bulbfennel, very thinly sliced
    • 2 red apples, cut into matchsticks
    • 10 g fresh mint, roughly chopped
    • 10 g fresh coriander, roughly chopped
    • 100 g cashew nut brittle, crushed

    Method:

    1. Place the red onion in a bowl, then pour over the rice vinegar and lime juice. Allow to stand for 5 minutes.
    2. Add the remaining ingredients, except the brittle, and toss. Top with the crushed cashew nut brittle.

    (Serves 4)

  • Marinated charred vegetables with butter beans

    Make the fire work double time by charring the veggies on it to impart some serious flavour. The real drawcard of this salad is you can make it way ahead of serving time as it will improve as it sits. Bonus points? It makes excellent leftovers.

    Ingredients:

    • 450 g Woolworths Tricolore Peppers
    • 2 brinjals, sliced
    • 1 x 400 g can drained and rinsed butter beans
    • Fresh mint, for serving
    • To make the dressing:
    • ¼ cup canola oil
    • 3 T white wine vinegar
    • 1 clovegarlic, chopped
    • ½ lemon, juiced
    • 1 T honey
    • 1 t ground cumin

    Method:

    1. Chargrill the Woolworths Tricolore Peppers over a gas flame or on the braai until mostly blackened and charred all over.
    2. Slice the brinjals and grill until just catching and al dente. Place the peppers and brinjals in a bowl, cover with clingwrap and allow to steam for 10 minutes.
    3. Meanwhile, make the dressing: combine canola oil, white wine vinegar, chopped garlic, lemon juice, honey, ground cumin and season to taste.
    4. Peel the peppers and remove the seeds. Pour over the dressing and massage lightly.
    5. Marinate for 1 hour, then serve with fresh mint and the drained and rinsed butter beans.

    In the mood for a braai now?

    SHOP BRAAI ESSENTIALS