Ingredients:
1 medium green cabbage, shredded ( about 2 pounds)
1 cup thinly sliced dill pickles
1/2 cup short thin strips green bell peppers
1/4 cup coarsley chopped fresh parsley
1/4 cup thinly sliced green onions with tops
1/3 cup shredded carrots
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
Directions:
In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
Whisk until well blended.
Pour dressing over cabbage mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours, tossing lightly serveral times.
~NOTE~To shredded cabbage the Luby’s way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
Cut crosswise into 1/8-inch slices into 2-inch lengths.
Servings: 10
Time preparation: 20 min.
Time total: 140 min.