Luby's Cafeteria's Spanish Slaw

Description
The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit!



Salad

 * 1 medium green cabbage, shredded (about 2 pounds)
 * 1 cup thinly sliced dill pickles
 * ½ cup short thin strips green bell peppers
 * ¼ cup coarsely chopped fresh parsley
 * ¼ cup thinly sliced green onions with tops
 * ⅓ cup shredded carrots
 * 1 tablespoon finely chopped red bell peppers or pimentos

Dressing

 * ½ cup water
 * ⅓ cup pickle juice (juice from jar of pickles)
 * ¼ 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 several 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 ⅛-inch slices into 2-inch lengths.