| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Salads | 10 | Servings | |
INGREDIENTS
| 2 | lb | Cabbage |
| 1/4 | c | Parsley sprigs, coarsly |
| chopped | ||
| 1/3 | c | Shredded carrot |
| 1/2 | c | Green bell pepper strips |
| 1 | T | Diced red bell pepper |
| 1/4 | c | Green onions, sliced 1/8 |
| inch thick | ||
| 1 | c | Dill pickles, sliced 1/8 |
| inch thick | ||
| 1/2 | c | Water |
| 1/3 | c | Dill pickle juice |
| 1/4 | c | White vinegar |
| 1 | T | Sugar |
| 1 | T | Salad oil |
| 1 | t | Salt |
| 1 | t | Freshly ground black pepper |
INSTRUCTIONS
Spanish Slaw Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into 1/8-inch strips against the vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles. Pour dressing over top and mxi well. Chill until ready to serve. Dressing In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper. Use as directed above. From: FoodSection Houston Chronicle 1/94
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