Recipe: Luby's Spanish Slaw with Dressing for Ace

Luby's Spanish Slaw With Dressing
Source: Food Section Houston Chronicle 1/94
Yield: 10 servings

SLAW:
2 lb Cabbage
1/4 cup Parsley sprigs, coarsely chopped
1/3 cup Shredded carrot
1/2 cup Green bell pepper strips
1 Tbsp Diced red bell pepper
1/4 cup Green onions, sliced 1/8 inch thick
1 cup Dill pickles, sliced 1/8 inch thick

DRESSING:
1/2 cup Water
1/3 cup Dill pickle juice
1/4 cup White vinegar
1 Tbsp Sugar
1 Tbsp Salad oil
1 tsp Salt
1 tsp Freshly ground black pepper

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 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.