Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Cleaned shredded cabbage |
| ¼ cup | Fresh parsley sprigs |
| ⅓ cup | Shredded carrots |
| ½ cup | Green bell pepper, sliced |
| \N \N | 1/4-inch strips |
| ¼ cup | Scallions, sliced 1/8\" thick |
| 1 tablespoon | Diced red bell peppers or |
| \N \N | Pimentos, drained |
| ½ cup | Water |
| ⅓ cup | Dill pickle juice |
| ¼ cup | White vinegar |
| 1 tablespoon | Sugar |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
DRESSING
Whisk together all dressing ingredients and pour over prepared vegetables and mix well. Refrigerate. Serves 10.
Luby's Headquarters San Antonio Submitted By DOROTHY THOMPSON On 08-07-95