Description Edit

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


Spanish Slaw

Ingredients Edit

Salad Edit

Dressing Edit

Directions Edit

  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 Edit

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.

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