For a Great BBQ, Make 1 of These 22 Sides. For the Best BBQ Ever, Cook More—Many More!
Steal the show with delicious slaws, cornbread, salads, and more side dishes that perfectly complement grilled meats
May 18, 2009
| Updated June 27, 2019
Peden & Munk
1 of 22
Peden & Munk
Crunchy Napa Cabbage Slaw
If you're looking for that ultimate crowd pleaser try this refreshing, crunchy slaw. Shredded napa cabbage, crunchy almonds, sweet peas, and crisp radish slices are tossed with a creamy soy dressing in, arguably, our most requested recipe.
During his charcuterie apprenticeship in Switzerland, Elias Cairo of Olympia Provisions in Portland learned to make Landrauchschinken, Swiss country ham that’s cured, dipped in burnt sugar with juniper and rosemary, and smoked. He wraps slices around asparagus and grills the bundles over a wood fire—a dead-simple but phenomenally flavorful dish. It’s also good made with prosciutto, and of course, if your grill is charcoal, that will work, too.
Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions. These onions resemble green onions, but the greens are thicker and the bulbs much larger; also, they have fairly sharp, bracing flavor that mellows when cooked. If you can't find them, use a triple amount of green onions (scallions) instead--it's equally good.
This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn’t get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.
This tangy, exuberant salad comes together quickly, considering the size of the recipe (and it can easily be halved or even quartered). And it’s even quicker if you do it with friends, so the recipe is written with that in mind.
Created by Brad Cecchi, chef and owner of Canon, a seasonally driven restaurant in Sacramento, the salad brings in flavors from all over the globe and blends them with top-quality local produce. “It’s great for a block party, because it doesn’t need to be hot or ice-cold and won’t wilt,” he says. “It’s not your typical block-party fare—it’ll make you look cool. And it’s beautiful.” If you’re looking for something to serve with it, he suggests grilled or smoked whole chickens, baby back ribs, or beef tri-tips.
Grilled Corn Poblano Salad with Chipotle Vinaigrette
This is our standby Sunset salad in the summer, when corn is sweet and juicy and peppers pile up in our gardens and markets. It’s easy—just throw the vegetables on the grill and make the salad while the chicken or steak is on the fire.
Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish. The recipe, by Greg Denton and Gabrielle Quiñónez Denton of Ox restaurant in Portland, is adapted from their book Around the Fire with Stacy Adimando. You'll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers. You’ll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers.
Heirloom Tomato Salad with Arugula, Burrata, and Eggplant Croutons
For this salad, chef Alex Seidel of Denver restaurants Fruition and Mercantile Dining & Provision uses a mix of tomato varieties—whichever are ripest at the moment in his greenhouse. The eggplant "croutons" are small cubes, breaded in seasoned panko and briskly fried. His Fruition Farms Dairy & Creamery also produces the burrata cheese.