Susies Slaw Not The Normal Kind 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

SUSIE'S SLAW! NOT THE NORMAL KIND!

Susie's Slaw! Not the Normal Kind! image

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

Ingredients

1 head iceberg lattuce, chopped
1/2 head cauliflower, chopped
1/2 bunch broccoli, chopped. peel the stems and chop them too.
1 bunch green onions, sliced thin
! cup crisp cooked bacon (6-8 slices aprox.)
DRESSING:
1/2 cup mayo
1/2 cup sour cream
1/4 cup sugar
1/4 cup parmesan (green can is o.k. :-) )

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

Spicy and Creamy Slaw image

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

Ingredients

½ small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
½-1 serrano chile or jalapeño, thinly sliced into rounds
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
½ cup plain whole-milk Greek yogurt or mayonnaise
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup chopped dill or parsley

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.

SWEET-AND-SPICY SLAW

Sweet-and-Spicy Slaw image

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Provided by Bryan Furman

Categories Bon Appétit Side Backyard BBQ Cabbage Peach Vinegar Summer

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup apple cider vinegar
6 Tbsp. peach nectar or juice
1/4 cup extra-virgin olive oil
2 Tbsp. vinegar-based hot sauce
1/2 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/8 tsp. freshly ground black pepper
1 large head of cabbage, thinly sliced

Steps:

Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
Do Ahead
Dressing can be made 1 day ahead. Cover and chill.

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