Recipe - Lubys Spanish Slaw With Dressing

SLAW
2 pound Cabbage
One fourth cup Parsley sprigs, coarsly
chopped
1/3 cup Shredded carrot
One half cup Green bell pepper strips
1 tablespoon Diced red bell pepper
One fourth cup Green onions, cut or sliced up 1/8
inch thick
1 cup Dill pickles, cut or sliced up 1/8
inch thick

DRESSING
One half cup Water
1/3 cup Dill pickle juice
One fourth cup White vinegar
1 tablespoon Sugar
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 1/8inch strips against the vein. Cut pieces into
2inch 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 mediumsize bowl, whisk together water, pickle juice, vinegar,
sugar, oil, salt and pepper. Use as directed above.

From: FoodSection Houston Chronicle 1/94