Susies Slaw Not The Normal Kind Recipes
SUSIE SLAW
I don't know who Susie is, but my mom has made this salad for years and it is my absolute favorite! Everyone requests this dish whenever we go to barbecues! Don't add the dressing until right before serving or the salad will become soggy. I have made this with lower-fat versions of the dressing ingredients with good results, so feel free to lighten it up.
Provided by Tee Lee
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.8, Fat 12.2, SaturatedFat 4.2, Cholesterol 17.2, Sodium 256.4, Carbohydrate 24, Fiber 4.1, Sugar 13.7, Protein 5.9
SUSIE'S SLAW! NOT THE NORMAL KIND!
I have no idea who Susie is, but bless her for sharing the recipe or this awesome slaw/salad. The Best part is, that you can make it ahead, but combine at serving time.
Provided by Ingrid Parker
Categories Other Salads
Time 20m
Number Of Ingredients 10
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!
SPICY AND CREAMY SLAW
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Provided by Andy Baraghani
Categories Bon Appétit Side Salad Cabbage Yogurt Mayonnaise Dill Jalapeño Onion Lemon Raw No-Cook Vegetarian Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Picnic
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
- Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
- Toss in dill just before serving.
- Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.
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- Prepare fruit and veggies for the slaw by thinly slicing on a mandolin, finely grating with the grating blade of a food processor, or using a sharp knife.
- Add all vegetables and fruit to a large mixing bowl and top with lemon juice and apple cider vinegar. Toss to combine and set aside.
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- Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.
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