Luby'S Cafeteria'S Spanish Cole Slaw - cooking recipe

Ingredients

Salad
1 medium green cabbage, shredded (about 2 pounds)
1 cup thinly sliced dill pickle
1/2 cup short thin strips green bell pepper
1/4 cup coarsley chopped fresh parsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos
Dressing
1/2 cup water
1/3 cup pickle juice (juice from jar of pickles)
1/4 cup vinegar
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper

Preparation

In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
Whisk until well blended.
Pour dressing over cabbage mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours, tossing lightly serveral times.
~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
Cut crosswise into 1/8-inch slices into 2-inch lengths.