Luby's Cafeteria's Spanish Cole Slaw

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 medium green cabbage, shredded (about 2 pounds)
• 1 cup thinly sliced dill pickle
• 1/2 cup short thin strips green bell pepper
• 1/4 cup coarsley chopped fresh parsley
• 1/4 cup thinly sliced green onions with top
• 1/3 cup shredded carrot
• 1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos
• 1/2 cup water
• 1/3 cup pickle juice (juice from jar of pickles)
• 1/4 cup vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 in a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
• 2 for dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
• 3 whisk until well blended.
• 4 pour dressing over cabbage mixture and toss lightly to coat evenly.
• 5 cover and refrigerate at least 2 hours, tossing lightly serveral times.
• 6 ~note~to shredded cabbage the luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
• 7 cut crosswise into 1/8-inch slices into 2-inch lengths.