Salads for Grilling – 3 Delicious Recipes

Salads are an essential part of grilling. The crunchy side dish complements meat, fish, and poultry with fresh aromas. The whole family will enjoy our three delicious recipes.

Coleslaw – the creamy salad for grilling

With its fruity aromas, this salad goes perfectly with grilled poultry.

• Ingredients for four servings: 400g white cabbage, 4 carrots, 200ml mayonnaise, 2 tablespoons apple cider vinegar, 1/2 bunch of parsley, sugar, salt, pepper
• Cut the cabbage and carrots into very fine strips. Add a pinch of salt and sugar and let the vegetables soak for a few minutes. Then squeeze to remove excess liquid.
• Roughly chop the parsley and add to the cabbage and carrot mixture along with the mayonnaise and apple cider vinegar. Season to taste with salt, sugar, and pepper.
• Coleslaw tastes best when left to soak for at least one night.

Cucumber salad with dill

This recipe is a light, refreshing addition to any grilled fish dish.

• Ingredients for four people: 2 cucumbers, 1 cup of sour cream, 2-3 tablespoons of vinegar, 1 bunch of fresh dill, 2 cloves of garlic, salt, sugar
• Peel the cucumbers and cut them into thin slices with a mandolin.
• Sprinkle a pinch of salt over the cucumbers and let the vegetables soak for about 15 minutes; express afterward.
• For the dressing, finely chop the garlic and dill. Mix the herbs into the sour cream and add the vinegar.
• Season to taste with salt, pepper, and more vinegar if needed.
• Toss the cucumbers with the dill dressing and let the salad sit for an hour before serving.

Spinach salad with strawberries and cashews

This salad variation surprises with complex aromas and is ideal for a summer barbecue.

• Ingredients for four servings: 200g baby spinach, 500g strawberries, 50g cashew nuts, 50ml apple cider vinegar, 3 tbsp olive oil, salt, pepper
• Wash spinach and strawberries. Cut the berries into thin slices.
• Whisk together apple cider vinegar, oil, salt, and pepper to make a dressing
• Mix the dressing with the spinach and strawberries; Scatter cashews on top and serve.