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Salads

  Below are the best recipes for making Salads

 

Potato

Coleslaw

Sambals

Three bean

Grated Beetroot

Carrot & Pineapple

Watermelon & Feta

Potato
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Potato

                                  Ingredients:

Potatoes

  • 4 kg potatoes, peeled and cubed

  • 20 g salt for cooking water

Eggs

  • 12 large eggs, hard-boiled and chopped

Dressing

  • 800 g mayonnaise

  • 150 g salad cream

  • 50 g Dijon mustard

  • 40 g white vinegar

  • 30 g sugar

  • 20 g salt

  • 5 g white pepper

  • 10 g garlic powder

Vegetables

  • 250 g onion, very finely diced

  • 200 g celery, finely diced

  • 100 g gherkins (pickles), finely chopped

Garnish

  • 30 g fresh parsley, chopped

  • Paprika for dusting

Method

1. Cook the Potatoes

  1. Place potatoes in salted cold water.

  2. Bring to a boil and simmer until just tender (approximately 12–15 minutes).

  3. Drain immediately.

  4. Allow to cool completely.

2. Prepare the Dressing

Mix together:

  • Mayonnaise

  • Salad cream

  • Mustard

  • Vinegar

  • Sugar

  • Salt

  • White pepper

  • Garlic powder

Whisk until smooth.

3. Assemble

  1. Combine cooled potatoes, eggs, onion, celery and gherkins.

  2. Fold through dressing gently to avoid breaking the potatoes.

  3. Add parsley.

  4. Taste and adjust seasoning.

4. Chill

Refrigerate for at least 4 hours before serving. Overnight is ideal.

For a premium Charkii range, add:

  • 250 g crispy bacon bits

  • 50 g fresh chives, finely sliced

  • 1 tbsp wholegrain mustard

  • 1 tbsp lemon juice

This version pairs exceptionally well with:

  • Boerewors

  • Smoked brisket

  • Lamb chops

  • Smoked chicken

  • Biltong and droëwors platters

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Coleslaw
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Coleslaw

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                                               Ingredients

Vegetables

  • 2.5 kg white cabbage, finely shredded

  • 1 kg carrots, grated

  • 500 g red cabbage, finely shredded

  • 250 g onion, finely diced

Dressing

  • 1.2 kg mayonnaise

  • 250 g full cream plain yoghurt

  • 150 g white sugar

  • 120 ml white vinegar

  • 60 ml lemon juice

  • 20 g salt

  • 10 g coarse black pepper

  • 5 g celery seed (optional but recommended)

Method

  1. Shred all cabbage finely and grate carrots.

  2. Combine cabbage, carrots, red cabbage and onion in a large mixing bowl.

  3. In a separate bowl, whisk together mayonnaise, yoghurt, sugar, vinegar, lemon juice, salt, pepper and celery seed.

  4. Pour dressing over vegetables and mix thoroughly.

  5. Refrigerate for at least 4 hours before serving.

  6. Best served chilled alongside braaied meats, burgers, boerewors rolls, ribs and smoked brisket.

Flavour Profile

  • Creamy

  • Slightly sweet

  • Mild tanginess

  • Crunchy texture

  • Traditional South African braai style

Commercial Cost Reduction Option

For larger-scale production:

  • Replace yoghurt with 150 ml milk.

  • Use 1 kg mayonnaise instead of 1.2 kg.

  • Increase vinegar to 150 ml.

This maintains the traditional flavour while reducing food cost.

Charkii Premium Braai Coleslaw Variation

For a signature Charkii product:

Add:

  • 100 g raisins

  • 75 g toasted sunflower seeds

  • 50 g chopped flat-leaf parsley

This creates a premium coleslaw that pairs exceptionally well with smoked meats, pulled pork, brisket, lamb and chicken from your smoker range.

Shelf Life

  • Refrigerated at 0–5°C

  • Best quality: 3–4 days

  • Maximum shelf life: 5–7 days when produced under strict food-safety conditions and stored continuously below 5°C.

​

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Sambals
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Sambals

South African sambals are a fresh, crunchy side dish traditionally served with braaied meat, boerewors, sosaties, curries, and especially alongside a good fire. Unlike Indian sambals, the South African version is typically a simple combination of tomatoes, onions, chilli, and vinegar.

​

Ingredients (Serves 6–8)

  • 4 large ripe tomatoes, finely diced

  • 1 large red onion, finely chopped

  • 1 green chilli, finely chopped (optional)

  • 2 tablespoons white vinegar

  • 1 tablespoon olive oil

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons fresh parsley or coriander, finely chopped

Method

  1. Finely dice the tomatoes and place them in a bowl.

  2. Add the chopped onion and chilli.

  3. Mix together the vinegar, olive oil, sugar, salt, and pepper.

  4. Pour the dressing over the tomato mixture.

  5. Add the parsley or coriander.

  6. Mix well and allow to stand for 15–30 minutes before serving.

Traditional Braai Variation

Many South Africans make sambals even simpler:

  • 4 tomatoes, diced

  • 1 onion, finely chopped

  • 2 tablespoons vinegar

  • Salt and pepper to taste

Mix together and serve immediately with braaied meat.

Charkii Braai Sambals (Premium Version)

For a more colourful sambal suitable for Charkii customers:

  • 3 tomatoes, diced

  • 1 red onion, finely chopped

  • ½ cucumber, diced

  • 1 red pepper, finely diced

  • 1 green chilli, finely chopped

  • 2 tbsp white vinegar

  • 1 tbsp olive oil

  • 1 tsp sugar

  • Salt and pepper to taste

  • Fresh coriander

This version adds colour, crunch, and freshness while staying true to the traditional South African braai style.

Serving Suggestions

Serve alongside:

  • Boerewors

  • Sosaties

  • Pap

  • Braaied lamb chops

  • Steak

  • Smoked chicken

The acidity of the tomatoes and vinegar cuts through the richness of grilled meat, making sambals one of the most popular salads at any traditional South African braai.

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Three Bean
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Three Bean

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                                      Ingredients:

Beans

  • 800 g canned red kidney beans, drained

  • 800 g canned butter beans, drained

  • 800 g canned green beans, cut into 3 cm lengths and drained

Vegetables

  • 300 g red onion, finely sliced

  • 250 g red capsicum, diced

  • 250 g yellow capsicum, diced

  • 150 g celery, finely sliced

  • 50 g fresh parsley, chopped

Traditional Dressing

  • 250 ml sunflower oil

  • 180 ml white vinegar

  • 120 g white sugar

  • 20 g Dijon mustard

  • 10 g salt

  • 5 g black pepper

Method

1. Prepare the Dressing

Whisk together:

  • Sunflower oil

  • Vinegar

  • Sugar

  • Mustard

  • Salt

  • Pepper

Mix until the sugar has dissolved.

2. Combine Salad

In a large food-grade container combine:

  • Kidney beans

  • Butter beans

  • Green beans

  • Onion

  • Capsicum

  • Celery

  • Parsley

3. Dress

Pour dressing over the salad and mix gently to avoid breaking the beans.

4. Marinate

Cover and refrigerate for:

  • Minimum: 4 hours

  • Best: Overnight

The flavour improves significantly after resting.

Charkii Premium Version

For a more premium braai-market product, add:

  • 150 g feta cheese, cubed

  • 100 g roasted sweetcorn kernels

  • 50 g spring onions, sliced

  • 1 tsp smoked paprika

This version pairs exceptionally well with smoked brisket, pork ribs and Charkii smoker products.

​

Shelf Life

  • Refrigerated at 0–4°C

  • Best quality: 3–5 days

​

Serving Suggestions

Serve alongside:

  • Boerewors

  • Biltong

  • Smoked brisket

  • Lamb chops

  • Grilled chicken

  • Braaied steak

This salad delivers the sweet-and-tangy flavour profile South Africans traditionally expect at a family braai while remaining affordable and visually attractive for Charkii's retail display.

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Grated Beetroot
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Grated Beetroot

A grated beetroot salad is a classic South African braai side dish. It is slightly sweet, tangy, colourful, and pairs perfectly with boerewors, steaks, lamb chops, chicken, and smoked meats. Many South African families serve it alongside potato salad, coleslaw, and three-bean salad at a braai.

​

Ingredients (Serves 6–8)

  • 500g fresh beetroot, peeled and grated

  • 1 medium apple, grated

  • ¼ cup raisins (optional but traditional in many homes)

  • 2 tablespoons sugar or honey

  • 3 tablespoons white vinegar

  • 1 tablespoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Optional Extras

  • 1 tablespoon orange juice

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped parsley

 

Method

1. Prepare the Beetroot

Peel and grate the beetroot using the coarse side of a grater.

2. Add the Apple

Grate the apple and mix immediately with the beetroot to prevent browning.

3. Make the Dressing

In a small bowl, combine:

  • Vinegar

  • Lemon juice

  • Sugar or honey

  • Salt

  • Black pepper

Stir until dissolved.

4. Combine

Mix the beetroot, apple, and raisins together. Pour over the dressing and toss thoroughly.

5. Chill

Cover and refrigerate for at least 1 hour before serving. This allows the flavours to develop.

 

Traditional Braai Serving Suggestion

Serve alongside:

  • Boerewors

  • Potato Salad

  • Three-Bean Salad

  • Coleslaw

  • Smoked brisket or lamb chops

Charkii Braai-Style Version

For a flavour profile that works exceptionally well with smoked meats and charcoal-grilled foods:

  • Add 1 teaspoon Dijon mustard to the dressing.

  • Replace the sugar with 1 tablespoon honey.

  • Add 1 tablespoon freshly grated orange zest.

  • Finish with chopped mint.

The sweet earthiness of the beetroot complements smoky brisket, pulled pork, ribs, and lamb perfectly.

Make Ahead

This salad can be prepared up to 2 days in advance and often tastes even better the next day once the flavours have matured. Store covered in the refrigerator until needed.

​​​

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Carrot & Pineapple
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Carrot & Pineapple

A grated beetroot salad is a classic South African braai side dish. It is slightly sweet, tangy, colourful, and pairs perfectly with boerewors, steaks, lamb chops, chicken, and smoked meats. Many South African families serve it alongside potato salad, coleslaw, and three-bean salad at a braai.

​

Ingredients (Serves 6–8)

  • 500g fresh beetroot, peeled and grated

  • 1 medium apple, grated

  • ¼ cup raisins (optional but traditional in many homes)

  • 2 tablespoons sugar or honey

  • 3 tablespoons white vinegar

  • 1 tablespoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Optional Extras

  • 1 tablespoon orange juice

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped parsley

 

Method

1. Prepare the Beetroot

Peel and grate the beetroot using the coarse side of a grater.

2. Add the Apple

Grate the apple and mix immediately with the beetroot to prevent browning.

3. Make the Dressing

In a small bowl, combine:

  • Vinegar

  • Lemon juice

  • Sugar or honey

  • Salt

  • Black pepper

Stir until dissolved.

4. Combine

Mix the beetroot, apple, and raisins together. Pour over the dressing and toss thoroughly.

5. Chill

Cover and refrigerate for at least 1 hour before serving. This allows the flavours to develop.

 

Traditional Braai Serving Suggestion

Serve alongside:

  • Boerewors

  • Potato Salad

  • Three-Bean Salad

  • Coleslaw

  • Smoked brisket or lamb chops

Charkii Braai-Style Version

For a flavour profile that works exceptionally well with smoked meats and charcoal-grilled foods:

  • Add 1 teaspoon Dijon mustard to the dressing.

  • Replace the sugar with 1 tablespoon honey.

  • Add 1 tablespoon freshly grated orange zest.

  • Finish with chopped mint.

The sweet earthiness of the beetroot complements smoky brisket, pulled pork, ribs, and lamb perfectly.

Make Ahead

This salad can be prepared up to 2 days in advance and often tastes even better the next day once the flavours have matured. Store covered in the refrigerator until needed.

​​​

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Watermelon & Feta
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Watermelon & Feta​

A watermelon and feta salad is a popular South African braai side dish, especially during the hot summer months. The sweetness of the watermelon, the saltiness of the feta, and the freshness of mint make it the perfect accompaniment to grilled meats.

​

Serves

6–8 people

​

Ingredients

  • 1 small seedless watermelon (about 1.5–2 kg), cut into bite-sized cubes

  • 200 g feta cheese, crumbled or cubed

  • ½ small red onion, very thinly sliced

  • ¼ cup fresh mint leaves, roughly chopped

  • 2 tablespoons fresh flat-leaf parsley, chopped (optional)

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh lemon juice

  • Freshly ground black pepper

  • Pinch of flaky sea salt (optional)

Method

  1. Cut the watermelon into bite-sized cubes and place in a large serving bowl.

  2. Scatter the sliced red onion over the watermelon.

  3. Add the crumbled feta and chopped mint.

  4. In a small bowl, whisk together the olive oil and lemon juice.

  5. Drizzle the dressing over the salad.

  6. Finish with freshly ground black pepper and a light sprinkle of sea salt if needed.

  7. Chill for 15–20 minutes before serving.

Charkii Braai Tip

For extra flavour, place thick watermelon wedges on a hot Charkii braai grill for 1–2 minutes per side before cubing them. The slight char adds a smoky sweetness that pairs beautifully with feta and grilled meats.

Traditional South African Variation

Many South African braai enthusiasts add:

  • ½ cucumber, diced

  • A handful of rocket (arugula)

  • Toasted pumpkin seeds

  • A drizzle of balsamic glaze

This creates a more substantial salad that works exceptionally well alongside boerewors, lamb chops, chicken sosaties, and steak.

Serving Suggestion

Serve this salad alongside:

  • Boerewors

  • Lamb Chops

  • Chicken Sosaties

  • Braaied Steak

The sweet, salty, and refreshing flavours provide the perfect balance to rich braai meats and smoky Charkii-cooked dishes

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