Luby's Cafeteria's Spanish Cole Slaw

5.0(6)

This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).

by Kim D.·published 2005-02-17

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Vegetable

Servings

10 serving(s)

Total time

2h 20m

prep 20 min

Calories / serving

48 kcal

Ingredients (14)

serves

1 medium green cabbage, shredded (about 2 pounds)cabbage
1 cup thinly sliced dill picklepickle
1/2 cup short thin strips green bell pepperpepper
1/4 cup coarsley chopped fresh parsleyparsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrotcarrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos
1/2 cup waterwater
1/3 cup pickle juice (juice from jar of pickles)pickle
1/4 cup vinegarvinegar
1 tablespoon granulated sugarsugar
1 tablespoon vegetable oilvegetable-oil
1 teaspoon saltsalt
1 teaspoon pepperpepper

Instructions (7 steps)

01In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
02For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.

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