Three Sides for Your Next Barbecue
We are half-way through summer and well into barbecue season. I don’t know about you, but we’ve hosted many barbecues so far. I’ve played around with several recipes for delicious, gluten-free sides and these three seem to be the favorites. I’m sharing them with you, whether you are hosting your own barbecue or want to bring a healthy, gluten-free option to a friend’s house.
Cole Slaw with Toasted Sesame Oil Vinaigrette
We eat this salad all summer long. I make a big batch on weekends so that it can last throughout (most of) the week as a quick side or snack. The toasted sesame oil makes for great flavor and a healthier option to those cole slaws drowned in mayonnaise.
3 cups green cabbage, finely sliced
2 cups red cabbage, finely sliced
2 small carrots, grated
1/2 red bell pepper, finely sliced
1/2 yellow bell pepper, finely sliced
2 scallions, finely sliced
1/4 cup cilantro, chopped
3 tablespoons toasted sesame oil
1 1/2 tablespoons Champagne vinegar
1 1/2 tablespoons pure maple syrup
1 teaspoon salt
Combine the red and green cabbages, carrots, bell peppers, scallions and cilantro in a large bowl until evenly distributed. Whisk together the toasted sesame oil, vinegar, maple syrup and salt in a separate bowl. Toss the the vinaigrette with the vegetables. Refrigerate for 20 minutes before serving.
Heirloom Tomato Salad with Dill Vinaigrette
This simple recipe is a no-brainer for enjoying summer’s bounty of delicious heirloom tomatoes. The more colors the better!
2 1/2 lbs. heirloom tomatoes, cut into 1-inch wedges
1 pint assorted color cherry tomatoes, halved
4 tablespoons fresh lemon juice
2 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
4 tablespoons fresh dill, chopped
Salt and freshly ground pepper, to taste
Place all tomatoes into a large bowl. Whisk together the lemon juice, vinegar, olive oil and dill in a small bowl. Mix the dill vinaigrette with the tomatoes. Season with salt and freshly ground pepper to taste.
Potato Salad with Mustard Vinaigrette
I love this no-mayo potato salad. The mustard vinaigrette is picked up nicely by the potatoes and the celery and scallions provide a nice crunch, a texture that plays well with the soft potatoes. And for those of you who think potatoes are an empty-calorie starch, I am here to tell you that potatoes are loaded with nutrients, namely fiber, potassium and vitamin C. Did you know that fiber and potassium are two of the four nutrients most likely to be missing from the average American diet? You can get a nice dose of both in this delicious, no-mayo potato salad.
2 lbs. Yukon Gold potatoes, washed
1 teaspoon sea salt
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup celery, thin slice
1/3 cup scallions, thin slice
1/4 cup parsley, minced
Freshly ground pepper
Place the potatoes in a saucepan, cover with cold water by 2 inches, add salt and bring to a boil. Reduce the heat to medium, partially cover the pan, and cook until the potatoes are tender, about 25 minutes. Cut into 1-inch chunks.
Whisk together the lime juice, vinegar, and salt in a mixing bowl and stir until the salt dissolves. Add the mustard and continue to whisk. Pour in the olive oil gradually until blended. Mix the dressing with the warm potatoes.
After the potatoes have cooled, mix in the celery, scallions and parsley, and season to taste with the freshly ground pepper.