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
DRESSING:
1/2 c Water 1/3 c Dill pickle juice 1/4 c White vinegar 1 T Sugar 1 T Salad oil 1 ts Salt 1 ts Freshly ground black pepper 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