————————————SLAW———————————— 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