Name: Luby's Spanish Slaw with Dressing
Ingredients: 2 lb Cabbage; 1/4 c Parsley sprigs, coarsly chopped; 1/3 c Shredded carrot; 1/2 c Green bell pepper strips; 1 tb 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 tb Sugar; 1 tb Salad oil; 1 ts Salt; 1 ts Freshly ground black pepper

We live in the climate of postmodernism. Western society encourages sin in an enormous extent and resists definition of, or clarity about, sin. Postmodernist philosophy is fiercely antinomian, that is, opposed to law. Right and wrong are judged on the basis of subjective human feelings. The result is a slide into an abyss of lawlessness. The consequences of lawlessness are seen in the alarming increase in family break-up, divorce, crime and overcrowded prisons.

Erroll Hulse

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	tb	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	tb	Sugar
1	tb	Salad oil
1	ts	Salt
1	ts	Freshly ground black pepper

INSTRUCTIONS

SLAW
DRESSING
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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