Meat usually takes center stage at a cookout, but these three side dishes might just steal some of the spotlight. They’re easy to make ahead of time and pair well with everything from slow-smoked pulled pork to hot dogs and hamburgers.
Recipe #1: Carrot Apple Slaw
This super-easy salad gets a helping hand from pre-shredded carrots and a sweet and tangy dressing.
For the salad, you'll need:
- 1 bag of matchstick carrots
- 2 sweet eating apples
- 4 ounces of seedless grapes
- 2 stalks of celery
For the dressing, you'll need:
- ¼ cup red wine vinegar
- 1 tablespoon of whole grain mustard
- 2 tablespoons real maple syrup
- 6 tablespoons of olive oil
- Salt and Pepper
Cut apples into matchsticks using a mandoline slicer (no need to peel.) You could also cut them with a knife, but a mandoline is faster. Slice celery into the thinnest slices you can manage. Again, a mandoline makes it much easier, but a sharp knife will work. Halve the seedless grapes. Don’t cut the apples too far ahead of time or they will start to turn brown.
Whisk the red wine vinegar, mustard, and maple syrup together in the bowl you plan to serve the salad in. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Add the sliced fruits and vegetables to the bowl and coat thoroughly with the vinaigrette. It’s important to coat the apples or they’ll start to brown. Serve immediately or cover tightly with plastic wrap and refrigerate.
Recipe #2: Pea, Cheese & Bacon Salad
Frozen peas, bacon, and cubes of cheese sound like a strange combination until you taste this amazing salad.
If you’re making the salad ahead of time, you don’t even need to thaw the peas, they’ll just thaw out in the salad. If you’re eating right away, let the peas thaw out for an hour or two.
You’ll need:
- 2 12 ounce bags of frozen peas.
- 1 block of supermarket sharp cheddar cheese (don’t splurge on the good stuff)
- 4 slices of cooked bacon
- ½ cup thinly sliced red onions (if you like a milder flavor use shallots or even scallions).
- ¼ cup sour cream
- 2 tablespoons of mayonnaise
- 2 teaspoons of white wine, rice wine, or distilled white vinegar
- Salt and pepper
In the bowl you plan to serve the salad in, whisk together the sour cream, mayonnaise, and vinegar. Salt and pepper to taste.
Cut the block of cheese into ¼ inch cubes and dice the bacon. Put the peas in the bowl and combine with the cheese cubes, bacon, and sliced onions. Thoroughly coat with dressing and then taste to see if more salt and pepper are needed.
If the peas are thawed, you can serve immediately. Otherwise, put it in the refrigerator overnight to allow the peas to thaw.
Recipe #3: Hawaiian Potato, Macaroni & Crab Salad
This unique dish is a meal in itself. The combination is inspired by the traditional Hawaiian plate lunch and taken to the next level with the addition of crab. If you don’t eat seafood, you could leave it out or replace it with ham or that other island favorite, grilled Spam.
You'll need:
- 5 medium-sized Yukon Gold potatoes, peeled and diced.
- 8 ounces macaroni
- 2 cups mayonnaise
- ½ cup rice wine vinegar
- 2 tablespoons of sugar
- ¼ cup of onions, grated (be sure to grate them, it really tames the sharpness)
- ½ cup of finely diced celery
- ½ cup matchstick carrots
- 6 ounces of cooked crab meat
- Salt and pepper to taste
Mix the sugar into the vinegar and set aside.
Cook the potatoes in salted water until tender. Drain, then combine with half the sugar/vinegar mixture while still warm. Cook the macaroni, drain, and combine with the other half of the sugar vinegar mixture while still warm. Allow macaroni and potatoes to cool.
Mix potatoes, macaroni, vegetables, and mayo together in the serving bowl. Salt and pepper to taste.
In a separate bowl, season the crab separately with salt and pepper. If you use canned or packaged crab meat, make sure to check it for shells.
Combine crab with macaroni, potatoes, and veggies. Serve immediately or refrigerate to serve later.
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