Luby's Spanish Slaw With Dressing

Recipe Ingredients

		Slaw
2 lbs	908g / 32oz	Cabbage
1/4 cup	4g / 0.1oz	Parsley sprigs - coarsely chopped
1/3 cup	36g / 1.3oz	Carrot - shredded
1/2 cup	118ml	Green bell pepper - cut in strips
1 tablespoon	15ml	Red bell pepper - diced
1/4 cup	15g / 0.5oz	Green onions - sliced 1/8" thick
1 cup	237ml	Dill pickles - sliced 1/8" thick
		Dressing
1/2 cup	118ml	Water
1/3 cup	78ml	Dill pickle juice
1/4 cup	59ml	White vinegar
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Salad oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper - freshly ground

Recipe Instructions

Spanish Slaw:

Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into 1/8-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 mix 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.

Source:
JOHN ASH SHOW #JA9757

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