Luby's Cafeteria's Spanish Cole Slaw

This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• Salad

• 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

• Dressing

• 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

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.