BBQ Favorites: Salads & Salsa

Creamy Coleslaw (01) by MeetaK

In my last post I shared my passion for being outdoors and enjoying our meals in some scenic spot. Picnics and sandwiches a great combination and from your comments I see I share the passion with several of you.

Another one of my all time favorites is barbecuing. To me barbecues are synonymous with Summer. As soon as the first warm sunrays strike our side of the hemisphere I start dreaming up huge barbecue parties and themes. I just love sitting out on our terrace with a few friends, laughing and chatting, the aromas of smoky grilled meats and vegetables in the air and the taste of a chilled Riesling on my tongue. The gentle summer breeze brings the scent of perfumed flowers and the sounds of other people giggling and laughing as they too enjoy their barbecue parties.

Unlike picnics, where I simply make a few sandwiches and cut up some vegetables and fruit, I spend more time on barbecues. Not saying that my picnics are not planned with care – the spotlight is mostly on the location rather than the food at the picnics.

Barbecues are different – the mere mention of a barbecue has us drooling and imagining all sorts of grilled delicacies, refreshing salads and piquant sauces. The food always has to be plentiful because, I do not know about you, but I always tend to overeat at barbecues. Everything always tastes better.

Then there are always discussions what technique is the best to grill: charcoal, wood, gas or lava stones. Our German friends swear on charcoal, the Americans love the comfort of gas, my in-laws love their lava stones, I – well I don’t care as long as my food tastes great. Tom is a charcoal griller – but just like our multi-cultural family, we have, what in Germany is known as an American charcoal grill. Here in Thuringia this is the typical type of grill that is used.

Our neighbors are forever shaking their heads when we roll out our “American” grill! But they will never turn down a juicy rib or a wonderfully smoked trout from our grill ;-)

Apricot Salsa Diptych (01) by MeetaK

That’s where we once again stand out amongst our German friends and neighbors. Over the years Tom has taken to the variety I knew while growing up in the USA and the Middle East and he enjoys being creative when grilling. While our German friends will typically grill the famous Bratwurst, and in Thuringia the world famous Thuringen Bratwurst, we will be doing lamb, ribs and steaks, fish/seafood and vegetables. After all the teasing we get from our neighbors, I still smile when I see an occasional fish or a rib on a few of our neighbors’ grills. In return we get nods of approval from them when they see the holy bratwurst on our grills!

Over the last few years, I do have to say, I have noticed a huge change in the German grill culture. The butcher’s and grocery stores offer a larger variety of products to grill, which makes for more creative ideas and parties.

Creamy Coleslaw (04) by MeetaK

Just as important as the major grill item on your barbecue are the sides. I love playing around with flavors for salads, sauces and salsas. Here I took an old salad favorite and gave it a slight twist. Coleslaw – instead of mayonnaise I used a mix of sour cream and yogurt, making it lighter and slightly tangier in flavor. For the eyes, I used a mix of red and white cabbage and a slight sweet sharpness comes from a few cracked red peppercorns.

The apricot salsa is exquisite. Using the season’s ripest and sweetest apricots, I add a small green chili for a flavor explosion. The salsa pairs extremely well with grilled poultry and fish dishes but will also add a pinch of pizzazz to veal, lamb and pork.


Creamy Red Peppercorn Coleslaw

Printable version of recipe here.

150g thick sour cream
300g natural yogurt
½ head white cabbage, cut into thin strips
½ head red cabbage, cut into thin strips
2 carrots, cut into juliennes
3-4 green onions, sliced
2-3 tablespoons cider vinegar
2 tablespoons olive oil
Handful of fresh mixed herbs, use coriander, flat leaved parsley, chives
10-12 red peppercorns, crushed using a mortar and pestle
Salt and pepper


In a small bowl whisk sour cream, yogurt vinegar, olive oil, salt and pepper to taste. Whisk until you have a thick and smooth mixture.

In a large salad bowl toss the vegetables and herbs together. Pour the salad dressing over the coleslaw and sprinkle with the red peppercorns. Toss well. Leave for about 30 minutes for the flavors to incorporate.


 Apricot Salsa (02) by MeetaK


Apricot Salsa

Printable version of recipe here.

500g fresh apricots, pitted and coarsely chopped
1 red bell pepper, coarsely chopped
1 green chili, finely chopped
2-4 green onions, sliced
Handful of coriander leaves, chopped
2 tablespoons lime juice
2 tablespoons olive oil


Mix all of the ingredients in a bowl and toss well. Leave to stand for 30 minutes to allow the flavors to infuse.



Creamy Coleslaw (02) by MeetaK

Whatever you like grilling on your barbecue, a delicious salad and a few flavorful sauces or salsas complements the grilled goods, highlighting the flavors more intensively. Imagine a barbecue table without a colorful salad or sauces. Kind of boring for the eyes, huh? In the same way it would be boring for your tastebuds not to experience the crunchiness of a creamy coleslaw or a fruity salsa.

Hope you enjoy a few great barbecues before we say goodbye to summer. I’m taking over my coleslaw and salsa over to Sig’s who is grilling it and asked us to come along for a mingle. Are you joining us?

You might like these salad and sauces from WFLH:

Warm Vegetable Salad
TomatoPeachSalad 04
Peaches & Tomato Salad
Cranberries Ginger Chutney
DSC_0074.1 Aglio Olio - Garlic Dip

From around the blogs:


Daily Tiffin Reading Tip:

Vegetarian Kids by Meeta


All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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  1. I've actually been craving coleslaw lately - I even bought some cabbage, but I haven't gotten around to making any yet.

  2. Awesome photos of a very refreshing dish, Metta!

  3. The photos you're creating in your new studio are quite wonderful!

  4. Typo in the last sentence.

  5. Thanks everyone for the comments.
    Deborah - you'll really like the taste here!

    Ann, Thank you so much

    Lydia, thank you I am still learning, but yes - I am enjoying the results!

    Anon, thanks - I've corrected it!

  6. lovely! i like that basket with fruit next to it. also, an interesting version of coleslaw :)

  7. hmmm...i love picnics food...hoping for a sunny weekend so i can go for a picnic! yay!

  8. Hey Meeta, I like the apricot salsa the most! I am planning on trying the recipe, but will be substituting the apricots for some slightly over ripe peaches!!Just have them plentiful at home at the moment!

  9. Oooh, such colorful dishes!! That apricot salsa is my favorite :0)

  10. Man, I wish I were in your neck of the woods for summer. You are cooking up a storm!

  11. I have cabbage and apricots at home, now I know what to do with them. Thanks!

  12. I'm generally not a slaw person, but yours looks really good and I would break my habit of avoiding slaws to try that one out (and probably come for seconds). Also, that is a very mouth-watering looking salsa!

  13. thanks for these awesome side dishes. I really want to try the apricot salsa. Sounds so delicious.

  14. OMG, coleslaw!! I love love them, but hubby its really hard..maybe this recipe will change his mind :-) and of course i need to insist you are the goddess of photography Meeta :-) LOL

  15. Meeta, just wonderful! So bright and summery, and flavorful, and healthy!

  16. Thanks for all the comments. Glad you're all liking the coleslaw and salsa recipe. They really are perfect for your next BBQ party!

    Peaches are a great substitute for the salsa too.

  17. I can totally use these for all that meat I've been grilling lately... Gorgeous pics as usual :)

  18. The salsa is just soooooo good! I have to make it. The pictures, as always are lovely!

  19. beautiful photos, Meeta! I love that you didn't make the coleslaw with mayonnaise - the yogurt and sour cream mix sounds a lot lighter :)


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