Yield: 10 servings
|¼ cup||Parsley sprigs, coarsly chopped|
|⅓ cup||Shredded carrot|
|½ cup||Green bell pepper strips|
|⅓ cup||Dill pickle juice|
|¼ cup||White vinegar|
|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||Freshly ground black pepper|
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