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