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Favorite BBQ Side Recipes: 5 Easy Alternatives to Boring Potato Salad

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A collection of simple, flavorful BBQ side dishes including smoky coleslaw, grilled corn salad, and cucumber & tomato medley that offer a refreshing alternative to traditional potato salad.

Ingredients

  • Green cabbage, finely shredded
  • Carrots, julienned or shredded
  • Red onion, thinly sliced
  • Apple cider vinegar
  • Smoked paprika
  • Honey or maple syrup
  • Mayonnaise or Greek yogurt
  • Sea salt and black pepper to taste
  • Fresh corn on the cob, husked
  • Cherry tomatoes, halved
  • Fresh cilantro or parsley, chopped
  • Lime juice
  • Extra virgin olive oil
  • Ground cumin
  • Chili powder
  • Salt and freshly ground black pepper
  • English cucumber, diced
  • Heirloom tomatoes, chopped
  • Red onion, minced
  • Fresh basil leaves, torn
  • Balsamic vinegar
  • Olive oil
  • Coarse sea salt
  • Black pepper
  • Honey or maple syrup
  • Olive oil and vinegar varieties (apple cider, balsamic, lime juice)

Instructions

  1. Prepare the Smoky Coleslaw: In a large bowl, combine shredded green cabbage, carrots, and thinly sliced red onion. In a separate smaller bowl, whisk together ½ cup (120 ml) Greek yogurt, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (15 ml) honey, 1 teaspoon (5 ml) smoked paprika, and a pinch each of salt and black pepper. Pour the dressing over the veggies and toss until everything is evenly coated. Let it sit for at least 15 minutes to marry the flavors.
  2. Grill the Corn: Preheat your grill or grill pan to medium-high heat. Brush 4 ears of husked corn with olive oil and sprinkle with salt and pepper. Grill the corn for about 10 minutes, turning occasionally, until you see nice char marks all over. Once cooled slightly, cut the kernels off the cobs with a sharp knife and transfer to a mixing bowl.
  3. Make the Grilled Corn Salad: To the grilled corn kernels, add 1 cup (150 g) halved cherry tomatoes and ¼ cup (15 g) chopped fresh cilantro or parsley. In a small bowl, whisk 2 tablespoons (30 ml) olive oil, 1 tablespoon (15 ml) lime juice, ½ teaspoon (2.5 ml) ground cumin, ½ teaspoon (2.5 ml) chili powder, and salt and pepper to taste. Pour the dressing over the corn mixture and toss gently. Taste and adjust seasoning as needed.
  4. Prepare the Cucumber & Tomato Medley: Dice 1 large English cucumber and 2 cups (300 g) heirloom tomatoes. Mince ¼ cup (40 g) red onion and add to the bowl. Tear a handful of fresh basil leaves and toss everything gently. Drizzle with 2 tablespoons (30 ml) olive oil and 1 tablespoon (15 ml) balsamic vinegar. Season with salt and pepper, then toss again.
  5. Final Touches: Just before serving, give each salad a quick toss. Taste one more time for seasoning—sometimes a pinch more salt or a squeeze of vinegar brings everything to life. Serve chilled or at room temperature alongside your grilled meats or other BBQ mains.

Notes

Use Greek yogurt instead of mayonnaise for a lighter dressing. Chill veggies before mixing to maintain crunch. Keep dressings separate if prepping ahead to avoid soggy salads. Grill corn evenly by turning regularly. Store leftovers in airtight containers for up to 3 days. Reheat grilled corn salad gently; do not microwave coleslaw or cucumber salad.

Nutrition

Keywords: BBQ sides, coleslaw, grilled corn salad, cucumber tomato salad, easy BBQ recipes, summer side dishes, healthy BBQ sides

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