| 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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