Cookout Side Dishes

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 pounds potatoes, peeled and diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup diced celery
• 1/4 cup chopped onion
• Salt and pepper to taste
• 3 cups sliced cucumbers
• 1/2 cup red onion, thinly sliced
• 1/4 cup white vinegar
• 2 tablespoons sugar
• Fresh dill for garnish
• 1 pound pasta (fusilli or rotini)
• 1 cup cherry tomatoes, halved
• 1 cup diced bell peppers
• 1/2 cup olives, sliced
• 1/2 cup Italian dressing
• 6 ears of corn, husked
• Butter and salt for serving
• 3 cans (15 oz each) navy beans, drained
• 1 cup barbecue sauce
• 1/2 cup diced onion
• 1/2 cup brown sugar
• 1 teaspoon mustard powder
• 1 cup sour cream
• 1 cup Greek yogurt
• 1 packet ranch seasoning
• 2 cups mixed greens
• 1 cup chopped tomatoes
• 1/2 cup feta cheese
• 1/4 cup olives
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 package of store-bought hummus
• 1 cup baby carrots
• 1 cup celery sticks

Instructions

1. In a large bowl, combine the shredded cabbage and carrots, ensuring they are evenly mixed for a consistent flavor throughout. In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well combined and smooth. Pour the dressing over the cabbage mixture and toss to combine thoroughly, ensuring every piece is coated. Chill for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
2. Boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain the potatoes and allow them to cool completely to avoid wilting the mayonnaise. In a bowl, mix the cooled potatoes with mayonnaise, Dijon mustard, celery, onion, salt, and pepper, adjusting each ingredient to suit your taste. Cover and refrigerate for 1 hour to let the flavors develop.
3. In a bowl, combine sliced cucumbers and red onion, mixing well to ensure an even distribution. In a separate bowl, whisk together white vinegar and sugar until dissolved, creating a sweet and tangy dressing. Pour over cucumbers and toss gently. Chill for 30 minutes before serving to enhance the crunchiness of the cucumbers and the overall freshness of the salad.
4. Cook the pasta according to package instructions, usually about 8-10 minutes until al dente. Drain and cool to prevent sticking. In a large bowl, combine pasta, cherry tomatoes, bell peppers, olives, and dressing, tossing well to coat everything evenly. Refrigerate for at least 30 minutes to let the flavors blend and intensify.
5. Boil a large pot of water, ensuring it reaches a rolling boil for optimal cooking. Add the husked corn and cook for 8-10 minutes until tender, ensuring not to overcook to maintain crispness. Serve hot with butter and salt for a classic, delicious side.
6. Preheat your oven to 350°F (175°C). In a baking dish, combine navy beans, barbecue sauce, diced onion, brown sugar, and mustard powder, mixing well to ensure all beans are covered. Bake uncovered for 30 minutes, allowing the flavors to meld and the dish to reach the perfect temperature for serving.
7. In a bowl, mix sour cream, Greek yogurt, and ranch seasoning until smooth and well-blended. Serve with fresh veggies such as cucumber slices, bell pepper strips, and carrot sticks for a colorful and healthy dipping experience.
8. In a large bowl, combine mixed greens, chopped tomatoes, feta cheese, and olives, mixing gently. Drizzle with olive oil and lemon juice just before serving for a fresh and zesty flavor that brightens this delightful salad.