| 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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