Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Cabbage |
| ¼ cup | Parsley sprigs, coarsly chopped |
| ⅓ cup | Shredded carrot |
| ½ cup | Green bell pepper strips |
| ½ cup | Water |
| ⅓ cup | Dill pickle juice |
| ¼ cup | White vinegar |
| 1 tablespoon | Sugar |
| 1 tablespoon | Diced red bell pepper |
| ¼ cup | Green onions, sliced 1/8 inch thick |
| 1 cup | Dill pickles, sliced 1/8 inch thick |
| 1 tablespoon | Salad oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
SLAW
DRESSING
Spanish Slaw
Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into ⅛-inch strips against the vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles. Pour dressing over top and mxi well. Chill until ready to serve.
Dressing
In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper. Use as directed above.
From: FoodSection Houston Chronicle 1/94