#sidedishdelight

Super Sauerkraut Slaw is a tangy and crunchy salad that combines the goodness of sauerkraut with fresh cabbage, carrots, and a flavorful dressing. It's the perfect side dish for any meal.

Ingredients: 1 cup sauerkraut. 2 cups shredded cabbage. 1/2 cup grated carrots. 1/4 cup chopped red onion. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 1 tablespoon apple cider vinegar. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put sauerkraut, shredded cabbage, grated carrots, and chopped red onion in a large bowl. You will need to use a different small bowl to mix the mayonnaise, Dijon mustard, honey, and apple cider vinegar together. Add the dressing to the sauerkraut and cabbage mix and toss to cover everything. Add salt and pepper to the slaw to your liking and make changes as needed. Put the bowl in the fridge with the lid on for at least 30 minutes to let the flavors mix. Add fresh parsley to the top before serving. You can eat Super Sauerkraut Slaw by itself or as a side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

A cool and sour potato salad with pickled beets that makes it stand out. Great as a side dish or light meal. Putting these flavors together makes a delicious new take on potato salad.

Ingredients: 4 medium potatoes, diced. 1 cup pickled beets, chopped. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste. 2 tablespoons fresh dill, chopped optional.

Instructions: Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool. In a large bowl, mix together pickled beets, red onion, mayonnaise, Dijon mustard, and apple cider vinegar. Add cooled diced potatoes to the bowl and gently toss to coat them with the dressing. Season with salt and pepper to taste. If desired, sprinkle with fresh dill for added flavor. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty vegetarian take on the traditional Caesar salad, with crunchy croutons, thinly sliced Brussels sprouts, and a creamy Caesar dressing. This is a great healthy lunch or side dish.

Ingredients: 1 lb Brussels sprouts, trimmed and thinly sliced. 1/2 cup vegetarian Caesar dressing. 1/2 cup croutons. 1/4 cup grated Parmesan cheese. 1/4 cup cherry tomatoes, halved. 2 tbsp olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Heat olive oil in a skillet over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add sliced Brussels sprouts and cook for 3-4 minutes, tossing occasionally, until slightly tender but still crisp. Transfer the cooked Brussels sprouts to a mixing bowl. Pour vegetarian Caesar dressing over the Brussels sprouts and toss to coat evenly. Add croutons, cherry tomatoes, and grated Parmesan cheese. Toss again. Season with salt and pepper to taste. Serve immediately as a delicious vegetarian Caesar salad.

Prep Time: 15 minutes

Cook Time: 5 minutes

When you roast these baby potatoes, the outside gets crispy and the inside gets creamy. To go with any meal or just on their own, they're a great side dish.

Ingredients: 500g baby potatoes, washed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 200C 400F. In a large bowl, toss the baby potatoes with olive oil, minced garlic, dried thyme, salt, and black pepper until evenly coated. Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through. Once roasted, remove from the oven and garnish with fresh parsley if desired. Serve hot as a delicious side dish or snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

A creamy and flavorful sauce featuring tender broccoli florets, crispy bacon, and melted cheddar cheese. This Broccoli Bacon Cheese Sauce is a delicious side dish that pairs well with a variety of main courses.

Ingredients: 2 cups broccoli florets. 6 slices bacon, chopped. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Steam the broccoli florets for 5 to 7 minutes, or until they are tender. After draining, set aside. Crisp up the chopped bacon by cooking it in a skillet over medium heat. After taking the bacon out of the skillet, drain any excess grease by placing it on a plate covered with paper towels. Put aside. Melt the butter in the same skillet over a medium heat. After adding the flour, whisk constantly for one to two minutes, or until the mixture takes on a light golden hue. Pour in the heavy cream gradually while whisking. Simmer the mixture for a further two to three minutes, or until it thickens. Once the cheese has melted and the sauce has smoothed out, turn the heat down to low and stir in the cheddar cheese shreds. Add garlic powder, black pepper, and salt to the sauce to season it. Mix everything together. To the cheese sauce, add the crispy bacon and steamed broccoli florets. Toss to evenly distribute the sauce over the bacon and broccoli. Cook for a further two to three minutes, or until thoroughly heated. Serve hot rice, pasta, or potatoes with the Broccoli Bacon Cheese Sauce as a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Green beans cooked in an air fryer are a quick and tasty side dish. They are crispy on the outside and soft on the inside. They are seasoned with a mix of spices that make them taste different from regular green beans.

Ingredients: 1 pound fresh green beans, washed and trimmed. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat your air fryer to 375F 190C. In a mixing bowl, toss the green beans with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated. Place the seasoned green beans in the air fryer basket in a single layer. Cook in the air fryer for 8-10 minutes, shaking the basket halfway through, until the green beans are crisp-tender and slightly charred. Remove from the air fryer, season with additional salt and pepper if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

With their great taste, these smoky roast potatoes are the perfect side dish for any meal. When smoked paprika and garlic powder are mixed together, they make them taste rich and fragrant.

Ingredients: 1 kg potatoes, washed and cut into cubes. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy, flipping halfway through cooking. Once roasted, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

This Bacon and Green Onion Pasta Salad is a delightful combination of creamy, tangy, and savory flavors. It's perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 8 ounces pasta. 6 slices bacon, cooked and crumbled. 4 green onions, thinly sliced. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons white wine vinegar. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup grated cheddar cheese. 1/4 cup chopped fresh parsley.

Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. In a large mixing bowl, combine the cooked pasta, crumbled bacon, and sliced green onions. In a separate small bowl, whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, salt, and black pepper until well combined. Pour the dressing over the pasta mixture and toss to coat evenly. Gently fold in the grated cheddar cheese and chopped fresh parsley. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled and garnish with additional sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes