Luby's spanish slaw with dressing

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



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.


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

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