Susie Slaw Recipes

SUSIE SLAW

Steps:

• Place salad ingredients in a large bowl.
• Mix dressing ingredients in a small bowl.
• Right before serving, add dressing to salad, and mix very well.

CRUNCHY COLESLAW RECIPE WITH RAMEN

Steps:

• Mix sugar, oil, vinegar, and pepper together to make the dressing. Use a small container you can shake to mix to make it easier to transport later.
• Toast sesame seeds and almonds. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
• Put a whole brick of Ramen noodles with seasoning packet into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in a bag until ready to assemble the salad.
• Place coleslaw into a salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
• Just before it's time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

KFC COLESLAW COPYCAT RECIPE

Steps:

• Shred the cabbage and carrot and dice finely.
• Mix all veggies in a large mixing bowl.
• In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a wooden spoon.
• Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, preferably overnight.
• Stir again before serving.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW

Steps:

• Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
• For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini "soup bowls" about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
• For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
• For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
• For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
• To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
• Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.

SUSIE'S SLAW! NOT THE NORMAL KIND!

Steps:

• 1. Place salad ingredients in a large bowl, or into a large zip top bag and refrigerate until serving time.
• 2. Combine dressing ingredients in a small bowl and refrigerate until serving time. Right before serving combine both and toss well. Enjoy. NOTE: I love Marzetti Slaw Dressing and it now also comes in a LITE Version which is very good. I have made this salad with it using 1 cup plus the sugar and Parm. Can't decide which version we like better!