Lubys Spanish Slaw With Dressing Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
SLAW
2 lbs: Cabbage,
1/4 cup: Parsley sprigs, coarsly 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,
Directions:
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.
From: FoodSection Houston Chronicle 1/94
Source from luhu.jp
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.
From: FoodSection Houston Chronicle 1/94
Source from luhu.jp
Tags
Salads