Best 2 Susies Slaw Not The Normal Kind Recipes

Are you looking for a unique and flavorful twist on the classic coleslaw recipe? Look no further than Susies Slaw! This culinary delight is not your average coleslaw; it's a vibrant, tangy, and refreshing salad that will tantalize your taste buds. With a blend of crisp cabbage, crunchy carrots, sweet red onions, and a delectable dressing, Susies Slaw is a perfect side dish for any summer gathering, barbecue, or potluck.

Let's cook with our recipes!

SUSIE SLAW

Susie Slaw image

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

Ingredients

1 head iceberg lettuce, chopped
1/2 head cauliflower, finely chopped
1/2 head broccoli, finely chopped
1 bunch green onion, chopped
1 cup cooked bacon, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup sugar
1/4 cup parmesan cheese, grated (the kind in the can works best for this)

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

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW

Sopes with Chorizo Refried Beans and a Tangy Slaw image

Provided by Susie Jimenez

Time 1h50m

Yield 6 servings

Number Of Ingredients 25

Ingredients

2 cups corn oil
4 cups masa harina
2 1/2 cups chicken stock
2 tablespoons ground cumin
2 tablespoons salt
2 links Mexican chorizo
1/4 cup chopped yellow onion
2 cloves garlic, minced
3 cups cooked pinto beans
Salt and freshly ground black pepper
6 limes, juiced
2 jalapenos, minced with the seeds
1 tablespoon fennel seeds
1 cucumber, julienned
1/2 head cabbage, shredded
1 bunch cilantro, chopped
1 red onion, thinly sliced
Salt and freshly ground black pepper
2 chiles de arbol
2 tablespoons olive oil
1/4 cup minced yellow onions
1 clove garlic, minced
3 Roma tomatoes, diced
Salt and freshly ground black pepper
Lime wedges, for garnish

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.

Tips

Shred the cabbage finely. This will help the slaw to absorb the dressing more easily and make it easier to eat.
Use a variety of cabbage. Green cabbage is the most common type of cabbage used in slaw, but you can also use red cabbage, Napa cabbage, or a combination of different types of cabbage.
Add other vegetables. Shredded carrots, celery, and bell peppers are all great additions to coleslaw.
Use a flavorful dressing. The dressing is what really makes the coleslaw, so be sure to use a dressing that you enjoy. A simple vinaigrette or mayonnaise-based dressing are both good options.
Let the slaw chill. After you have made the slaw, let it chill in the refrigerator for at least 30 minutes before serving. This will help the flavors to meld and the slaw to become more crisp.
Serve the slaw as a side dish or main course. Coleslaw is a great side dish for grilled or fried meats, fish, or chicken. It can also be served as a main course with a side of bread or rolls.

Conclusion

Coleslaw is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover cabbage and other vegetables, and it is also a healthy and refreshing side dish. With so many different variations on the classic recipe, there is sure to be a coleslaw that everyone will enjoy. So next time you are looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!