Elevate Your Braai with These 15 Perfect Braai Side Dishes

A South African braai is more than just grilling meat - it’s an opportunity to gather with loved ones and celebrate flavourful food. While the meat is always the star of the show, the right side dishes can elevate the entire experience.

From classic garlic bread to exciting roasted vegetables, side dishes bring colour, texture, and exciting new flavours to your braai spread.

Here are 15 must-try side dishes that will perfectly complement your next braai. Whether you’re making them for a relaxed gathering or a big celebration, these dishes are sure to wow your guests!

 

1. Homemade Garlic Bread

Garlic bread is an absolute must-have at any braai, but making your own version on the grill takes it to another level. The blend of freshly minced garlic, softened butter, and a hint of Parmesan cheese creates a deeply savoury flavour.

Image Source: My Butchers Block 

When braaied, the bread becomes golden and crispy, with the garlic butter melting into the slices for a satisfying crunch. It’s the perfect side dish to any braai, balancing out the richness of the meat with its indulgent, garlicky goodness.

Ingredients:

• 1 baguette, sliced
• 1/2 cup softened butter
• 3 cloves garlic, minced - or measure with your heart
• 2 tablespoons chopped parsley
• 2 tablespoons grated Parmesan cheese
• Salt to taste

Instructions:

1. Preheat your braai to medium heat.
2. In a small bowl, mix the softened butter, garlic, parsley, Parmesan, and salt until well combined.
3. Slice the baguette into even slices, being careful not to cut all the way through to keep the loaf intact.
4. Generously spread the garlic butter mixture between each slice and over the top of the bread, ensuring the flavours seep into every piece.
5. Wrap the baguette tightly in aluminium foil and place it on the braai. Close the lid and allow it to cook for about 10 minutes, turning the bread occasionally to heat it evenly.
6. For an extra crispy texture, unwrap the foil and place the slices directly on the grill for 4-8 minutes on lower heat - preferably not directly above any flames. 
7. Serve hot on a bread board for an impressive presentation that matches the flavours.

 

2. Braai Broodjies (Grilled Sandwiches)

Braai broodjies are a staple at every braai, known for their simple yet mouth-watering combination of melted cheese, juicy tomatoes, and sweet onions. The bread crisps up beautifully on the grill, while the fillings become hot and gooey.

Image Source: My Butchers Block

These grilled sandwiches are perfect for enjoying alongside your braai meats or as a delicious snack on their own. With their crispy exterior and soft, cheesy centre, braai broodjies are a comforting, nostalgic dish that will take your guests right back to their childhood memories of South African braais.

Ingredients:

• 8 slices of bread
• 2 cups grated cheese (cheddar or gouda)
• 2 tomatoes, sliced
• 1 large onion, thinly sliced
• Butter for spreading
• A dash of Mrs.Balls Chutney, if you want an extra sweet South African touch.

Instructions:

1. Get the braai coals to a medium heat.
2. Butter one side of each slice of bread, making sure to cover the entire surface to prevent the bread from burning on the grill.
3. On the unbuttered side of four slices, layer the grated cheese, tomato slices, and onion.
4. Top each sandwich with the remaining four slices of bread, buttered side facing outwards.
5. Place the sandwiches preferably in a braai grid or straight onto the grill, braaing for 3-4 minutes on each side. 
6. Flip the sandwiches once the bread is golden brown and crispy. Continue grilling until both sides are perfectly browned and the cheese is fully melted.
7. Once golden on each side, you're ready to serve! Enjoy your braaibroodjies on its own, or serve it alongside your braai meats. 

 

3. Classic Potato Salad

Creamy, tangy, and full of texture, a classic potato salad is essential at any braai. The potatoes are tender and smooth, perfectly absorbing the flavours of the mayonnaise-based dressing.

The addition of crunchy celery and onion provides a delightful contrast to the softness of the potatoes, while fresh herbs like parsley or dill add a bright, herby note. This potato salad strikes the ideal balance between rich and refreshing, making it the perfect side dish for any grilled meat.

Ingredients:

• 1 kg potatoes, peeled and cubed
• 1 cup mayonnaise
• 2 tablespoons mustard
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• Salt and pepper to taste
• Fresh herbs (parsley or dill) for garnish
• Tip: Instead of using mayonnaise alone, mix equal parts condensed milk and mayonnaise in a cup for a nostalgically sweet taste.

Instructions:

1. Peel and cut the potatoes into bite-sized cubes, ensuring they are uniform in size for even cooking.
2. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water and bring to a boil.
3. Reduce the heat to medium and cook the potatoes for 10-15 minutes, or until they are tender but not falling apart. Drain and set aside to cool completely.
4. In a large mixing bowl, whisk together the mayonnaise, mustard, chopped onion, and celery until fully combined.
5. Once the potatoes are cool, gently fold them into the dressing mixture, being careful not to mash the potatoes.
6. Season with salt and pepper to taste, and garnish with freshly chopped herbs for a pop of colour and flavour.
7. Chill the salad for at least 1 hour before serving to allow the flavours to meld together.

Serve in a wooden bowl for a stylish and elegant touch that enhances the presentation.

 

4. Braaied Mielies

Braaied mielies/Grilled corn is a staple braai dish that brings a burst of sweetness to the table. The natural sugars in the corn caramelise as it grills, creating a deliciously smoky and slightly charred flavour.

Image Source: pexels-mermek-2752650

Brushed with butter and seasoned with a touch of paprika and lemon, this dish is a simple yet flavour-packed addition to your braai spread. Whether served as a side or eaten straight off the cob, it’s a crowd-pleaser that’s both easy to make and fun to eat.

Ingredients:

• 6 ears of corn
• 3 tablespoons melted butter
• Salt to taste
• Paprika (optional)
• Lemon wedges (optional)

Instructions:

1. Get your braai coals to a medium to high heat
2. Peel back the husks of the mielie and carefully remove the silk.
3. Rinse the mielies and then bring to boil in a pot of salted water. Let is boil at a medium to high heat for 5-8 minutes, or until it becomes bright yellow and fragrant.
4. Now, lather the mielies in some butter and place directly on the braai to grill for 5-8 minutes, turning occasionally to ensure an even char. The kernels should become tender, with a light char on the surface.
5. Once taken off of the heat, brush the mielies generously with melted butter, and season with salt. For extra flavour, sprinkle with paprika or serve with lemon wedges for a zesty finish.
6. Place on a large serving board with extra butter, salt, paprika, and lemon wedges for guests to dress their mielies as they wish.

 

5. Fresh Garden Salad

A fresh garden salad adds a crisp, refreshing contrast to the smoky and rich flavours of your braai meats. Packed with fresh, crunchy vegetables like lettuce, cucumbers, and bell peppers, and topped with a simple yet tangy vinaigrette, this salad provides a light and colourful side dish.

Image Source: pexels-karolina-grabowska-4198024

The burst of acidity from the vinaigrette helps cut through the heaviness of grilled meats, while the variety of textures adds an extra layer of enjoyment to your meal.

Ingredients:

• 1 head of lettuce, chopped
• 2 tomatoes, diced
• 1 cucumber, sliced
• 1 bell pepper, chopped
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Wash and thoroughly dry the lettuce. Chop it into bite-sized pieces and place in a large salad bowl.
2. Dice the tomatoes and bell peppers, slice the cucumber into thin rounds, and finely slice the red onion.
3. Add all the vegetables to the bowl, tossing gently to combine.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette.
5. Just before serving, drizzle the vinaigrette over the salad and toss gently to coat the vegetables evenly. Be careful not to overdress the salad, as the vinaigrette can overpower the delicate flavours of the vegetables.

Our suggestion is to serve the salad in various medium wooden bowls. Create variations of the green salad excluding items that certain guests don't eat. 

 

6. Braaied Veggies with Curried Onions

Grilled vegetables are a healthy and delicious addition to any braai, but when you add curried onions, the dish transforms into something truly special. The mild curry powder infuses the vegetables with a subtle spice, while grilling enhances their natural sweetness and adds a smoky depth.

The combination of bell peppers, zucchini, mushrooms, and caramelised onions offers a medley of textures and flavours that complement the rich, savoury meats on your braai. This side dish not only brings vibrant colour to your table but also introduces a fun, spicy twist that will keep your guests coming back for more.

Ingredients:

• 2 bell peppers, chopped
• 2 zucchinis, sliced
• 250g mushrooms, halved
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon curry powder - add more or less depending on your spice preferences.
• Salt and pepper to taste

Instructions:

1. Get your braai coals to medium-high heat.
2. Slice the bell peppers, zucchini, and mushrooms into even pieces for uniform cooking. Thinly slice the onion to ensure it caramelises nicely on the grill.
3. In a large mixing bowl, toss the vegetables with olive oil, curry powder, salt, and pepper until they are evenly coated.
4. Skewer the vegetables to prevent them from falling through the braai grill. Another option is to wrap it up in foil and place on the braai, but this method does not char the vegetables directly.
5. Grill the vegetables for 10-15 minutes, turning them occasionally to ensure they cook evenly. The vegetables should be tender and slightly charred, with the onions caramelised and fragrant.
6. In the last few minutes of grilling, sprinkle an extra dash of curry powder for added depth of flavour.

 

7. Sweet and Sour Coleslaw

A crisp and tangy coleslaw brings a refreshing bite to your braai spread, balancing the richness of the meats with its light, crunchy texture.

The combination of shredded cabbage and carrots, paired with a sweet and sour dressing made from mayonnaise, vinegar, and sugar, creates a perfect contrast to the savoury dishes on the table.

Letting the coleslaw sit for a few hours allows the flavours to develop and meld together, making it even more delicious when served.

Ingredients:

• 1 small cabbage, shredded
• 2 carrots, shredded
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar - or try any pickle liquid! It adds a unique depth of flavour
• 2 tablespoons sugar
• Salt and pepper to taste

Instructions:

1. Shred the cabbage and carrots using a box grater or a food processor. The finer the shreds, the better the coleslaw will absorb the dressing.
2. In a large mixing bowl, combine the shredded cabbage and carrots.
3. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the sugar dissolves and the dressing is smooth.
4. Pour the dressing over the cabbage and carrot mixture, tossing to coat the vegetables evenly.
5. Cover the coleslaw with cling film and refrigerate for at least 2 hours before serving to allow the flavours to marry and the vegetables to soften slightly.

 

8. Roasted Sweet Potatoes

Sweet potatoes are a versatile and nutritious addition to any braai, and when roasted with olive oil and paprika, they become slightly caramelised and tender on the inside, with a crispy, smoky exterior.

The natural sweetness of the potatoes pairs beautifully with the smoky flavours of grilled meats, while the paprika adds a warm, earthy note that enhances the dish. These roasted sweet potatoes are easy to make and can be prepped ahead of time, allowing you to focus on grilling your main dishes.

Ingredients:

• 4 sweet potatoes, peeled and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon paprika
• A touch of garlic and onion powder is optional
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C.
2. Peel and cut the sweet potatoes into even wedges, making sure they are uniform in size for consistent cooking.
3. In a large bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper, ensuring each piece is evenly coated. Add a touch of garlic powder and onion powder for an extra layer of flavour!
4. Arrange the wedges in a single layer on a baking sheet lined with parchment paper, leaving enough space between them to allow for proper browning.
5. Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through to ensure both sides become golden and crispy.
6. For an extra smoky flavour, finish the wedges on the braai for a few minutes before serving.

Serve alongside braai meats and other braai sides on a plankie braai board that is perfect for sharing!

 

9. Tomato and Onion Salad

This simple yet vibrant salad is the perfect accompaniment to grilled meats, offering a refreshing contrast to the rich flavours of your braai. The combination of sweet, juicy tomatoes and sharp onions, tossed with fresh basil and a tangy olive oil and balsamic vinegar dressing, makes for a light and flavourful side.

The bright acidity of the balsamic vinegar helps cut through the heaviness of the meat, while the fresh basil adds a fragrant touch that elevates the entire dish.

Ingredients:

• 4 tomatoes, sliced
• 1 large onion, thinly sliced
• Fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Slice the tomatoes into thick, even slices, and thinly slice the onion for a balanced texture.
2. Arrange the tomato and onion slices in alternating layers in a serving bowl or platter.
3. Tear fresh basil leaves and sprinkle them generously over the salad.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a simple dressing.
5. Drizzle the dressing over the salad just before serving, and toss gently to coat the vegetables without breaking them apart.

 

10. Carrot and Pineapple Salad

This sweet and tangy carrot and pineapple salad adds a tropical twist to your braai spread. The freshness of grated carrots pairs beautifully with the juicy, slightly tart pineapple, while the raisins and mayonnaise dressing add sweetness and creaminess to the dish.

This vibrant salad is not only a refreshing side, but it also provides a colourful contrast to the smoky, savoury meats on your braai. It’s an easy-to-make dish that offers a playful balance of textures and flavours, making it a fun addition to your table.

Ingredients:

• 4 large carrots, grated
• 1 cup crushed pineapple, drained
• 1/2 cup raisins - if you REALLY want to
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Add a dash of orange juice for an extra sour citrus kick!

Instructions:

1. Grate the carrots using a box grater or a food processor, making sure the shreds are fine and uniform.
2. Drain the crushed pineapple well to avoid excess moisture in the salad, which can make it soggy.
3. In a large bowl, combine the grated carrots, drained pineapple, and raisins. Raisins will turn people away from a dish, regardless of how good it might be! Maybe keep it on the side and let guests add to their liking.
4. In a separate bowl, whisk together the mayonnaise, lemon juice, salt, orange juice, and pepper until the dressing is smooth and well combined.
5. Pour the dressing over the carrot mixture, tossing gently to ensure the ingredients are evenly coated.
6. Chill the salad for 1-2 hours before serving to allow the flavours to meld and the carrots to absorb the sweetness of the pineapple.

 

11. Creamy Spinach

Creamy spinach is a decadent and indulgent side dish that pairs wonderfully with grilled meats. The rich, velvety sauce, made with butter, garlic, cream, and Parmesan cheese, coats the spinach leaves, giving the dish a luxurious texture and flavour.

The garlic adds a savoury depth, while the Parmesan offers a salty, umami punch that makes this dish irresistible. It’s the perfect way to introduce a bit of green to your braai without sacrificing flavour, and its creamy consistency is the ideal counterpart to smoky, charred meats.

Ingredients:

• 500g fresh spinach
• 2 tablespoons butter
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Rinse the spinach thoroughly and remove any tough stems. Pat dry with a paper towel to prevent excess moisture in the dish.
2. In a large pan, melt the butter over medium heat and sauté the minced garlic until it becomes fragrant and slightly golden, about 1 minute.
3. Add the spinach to the pan in batches, stirring frequently until it wilts down completely. Drain any excess liquid from the spinach to avoid making the sauce too watery.
4. Once the spinach is wilted, pour in the heavy cream and bring the mixture to a gentle simmer.
5. Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Continue stirring until the spinach is fully coated in the creamy sauce.
6. Season with salt and pepper to taste, adjusting the seasoning as needed.

Serve this rich and delicious dish as a comforting side that adds a touch of indulgence to your braai.

 

12. Couscous Salad

Light, fluffy, and incredibly versatile, couscous salad is a fantastic addition to any braai. Packed with fresh vegetables and aromatic herbs like parsley and mint, this salad offers a refreshing, Mediterranean-inspired complement to your grilled meats.

The couscous absorbs the flavours of the lemony dressing, while the diced cucumbers, bell peppers, and red onions add a satisfying crunch. It’s a light and flavourful dish that can be served cold, making it ideal for outdoor gatherings.

Ingredients:

• 1 cup couscous
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to the package instructions, making sure to fluff it with a fork once it’s done to avoid clumping.
2. Dice the cucumber, bell pepper, and red onion into small, even pieces for a balanced texture.
3. In a large bowl, combine the cooked and cooled couscous with the diced vegetables and fresh herbs.
4. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
5. Pour the dressing over the couscous mixture, tossing gently to combine and ensure all the ingredients are evenly coated.

Serve this refreshing salad in a large bowl for a light and flavourful side dish that complements any braai spread. 

 

13. Three-Bean Salad

Three-bean salad is a hearty and nutritious side dish that brings a variety of textures and flavours to your braai. The combination of tender green beans, creamy kidney beans, and nutty chickpeas creates a satisfying base, while the tangy vinaigrette ties everything together.

This salad is perfect for feeding a crowd, as it can be made ahead of time and only gets better as it sits in the fridge, allowing the beans to soak up the dressing.

Ingredients:

• 1 cup green beans, trimmed and blanched
• 1 cup kidney beans, drained and rinsed
• 1 cup chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• Note: You can technically use 3 beans of your choice. Use what you enjoy more! There are no restrictions.

Instructions:

1. Trim the green beans and blanch them in boiling salted water for 2-3 minutes until they are tender-crisp. Immediately transfer the beans to a bowl of ice water to stop the cooking process and retain their bright green colour.
2. Drain and rinse the kidney beans and chickpeas, making sure they are free of excess liquid.
3. In a large bowl, combine the green beans, kidney beans, and chickpeas.
4. Optionally, fry the mix of beans for a couple of minutes to create a crisp outer shell.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper to create the vinaigrette.
6. Pour the vinaigrette over the bean mixture and toss to combine. Make sure the beans are evenly coated in the dressing.
7. Refrigerate the salad for at least 2 hours before serving, allowing the flavours to develop and the beans to absorb the tangy vinaigrette - or serve warm! The choice is truly yours.

 

14. Grilled Pineapple

Grilled pineapple offers a sweet and tangy contrast to the rich, savoury flavours of your braai. The natural sugars in the pineapple caramelise as it grills, while the honey and cinnamon glaze adds an extra layer of sweetness and spice.

Image Source: pexels-any-lane-5945758

This tropical side dish is not only delicious but also adds a fun and exotic element to your braai spread. The warm, juicy pineapple rings are a refreshing complement to grilled meats and can also double as a dessert.

Ingredients:

• 1 pineapple, peeled and sliced into rings
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Tip: Add some dried chilli flakes for a slight kick! It pairs wonderfully with the sweetness of the pineapple.

Instructions:

1. Peel the pineapple and slice it into 1 cm thick rings, removing the tough core from each slice if desired.
2. In a small bowl, whisk together the honey, dried chilli flakes, and cinnamon to create a sweet glaze.
3. Brush each pineapple ring generously with the honey mixture, ensuring they are evenly coated on both sides.
4. Get your braai coals to medium-high heat and place the pineapple rings directly on the grill.
5. Grill the pineapple for 3-4 minutes per side, or until the rings are caramelised and slightly charred. The honey will create a sticky, sweet coating that enhances the natural flavour of the pineapple.
6. Serve warm or at room temperature as a side dish or light dessert.

Serve on a small serving board for a tropical and delightful treat that will impress your guests.

 

 

15. Fresh Spice and Herb Seasoning

There is a great traditional way to grind down and blend a spice mix or seasoning - using a pestle and mortar. It's an essential tool for preparing fresh herbs and spices for your braai.

Image Source: My Butchers Block

Whether you're grinding cumin, coriander, or black pepper, this tool will ensure your spices are aromatic and full of flavour. Freshly ground spices offer a more intense and vibrant flavour compared to pre-ground spices, making a noticeable difference in your braai seasoning. 

If you're preparing a spice rub for your meat or a herb paste for your vegetables, a pestle and mortar is the perfect way to extract the most flavour from your ingredients.

Ingredients:

• Fresh herbs (basil, parsley, mint)
• Spices (cumin, coriander, black pepper)
• Tip: This is where you can let your imagination run free. Try any and every spice and herb mix you can think of. There are no stiff rules to creating flavours.

Instructions:

1. Place your desired herbs or spices into the mortar, starting with smaller amounts to avoid overfilling.
2. Use the pestle to grind the ingredients into a fine powder or paste, applying firm pressure and using a circular motion to break down the spices and release their oils.
3. Continue grinding until the herbs or spices reach your desired consistency.
4. Use the freshly ground spices to season your braai side dishes or meat for enhanced flavour. The freshly prepared spices will elevate the taste of any dish and bring out the natural flavours of your ingredients.

 

Bring These Flavourful Sides to Your Next Braai

A braai is more than just grilling meat—it’s about the sides, the experience, and the shared joy of good food. These 15 side dishes are sure to elevate your next braai, adding new flavours, textures, and colours to your spread. With My Butchers Block products, you can serve your guests in style and take your braai game to the next level.

 

Browse beautiful wooden serving boards and platters

Want to add an extra touch of style to your table? View our various serving boards and platters fitting for every occasion, or consider our Braai range of chopping and serving boards . We have options that blend with any style and need for indoor and outdoor cooking. 

 

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References:

1. Food & Home. Best Braai Sides for Your Next Braai. Available at: https://www.foodandhome.co.za/recipes/best-braai-sides-for-your-next-braai
2. Best Food. Braai Sides. Available at: https://www.bestfood.co.za/braai-sides/
3. Crush Mag Online. Best Braai Salads and Sides. Available at: https://crushmag-online.com/best-braai-salads-and-sides/
4. Taste. Braaied Veggies with Curried Onions. Available at: https://taste.co.za/recipes/braaied-veggies-with-curried-onions/