SPICY PORK RIBS WITH TANGY SLAW
Provided by Susie Jimenez
Time 4h35m
Yield 20 servings
Number Of Ingredients 22
Steps:
- For the ribs: Preheat the oven to 400 degrees F.
- Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
- In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
- While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
- To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.
SWEET COLESLAW
Adding a little orange juice to make the dressing a little sweeter. This recipe easily makes enough for 10 people or more. If it's on the thin side, add another 1/2 cup of mayonnaise. If it's too thick, thin with more orange juice.
Provided by smiles44446
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl.
- Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 21.1 g, Cholesterol 10.8 mg, Fat 19.5 g, Fiber 6.5 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 185.9 mg, Sugar 13.3 g
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
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.
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
SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW
Provided by Susie Jimenez
Time 1h50m
Yield 6 servings
Number Of Ingredients 25
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.
ZESTY CONFETTI SLAW
This is great for summer as it's lighter than traditional mayo dressed slaws. The dressing features a welcome citrus zing and the bright colors pair nicely with grilled foods. Using a mandoline for shredding and slicing makes short work of cutting all of the vegetables. Created for Dining on a Dollar --Zucchini Contest.
Provided by Susie D
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Chop and slice all vegetables. Mix in bowl.
- Make the dressing using everything except the oil. Stream the oil into the mixture & whip to emulsify.
- Pour over the vegetables & mix. Stir in the sesame seeds.
- Cover with plastic wrap & chill at least 30 minutes before serving.
Nutrition Facts : Calories 92.4, Fat 5.5, SaturatedFat 0.7, Sodium 105.9, Carbohydrate 10.5, Fiber 2.2, Sugar 7, Protein 1.6
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