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:
2hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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