* Exported from MasterCook *
Luby's Cafeteria's Spanish Slaw
Recipe By :From the Luby's Cafeteria 50th Anniversary Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad:
2 pounds green cabbage -- shredded (1 medium head)
1 cup thinly sliced dill pickles
1/2 cup short thin strips green bell peppers
1/4 cup coarsly chopped fresh parsley
1/4 cup thinly sliced green onions with tops
1/3 cup shredded carrots
1 tablespoon finely chopped red bell peppers -- or 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
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 several 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.
10 servings
Source:
"Razzle Dazzle Recipes"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 47 Calories; 2g Fat (27.5% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
533mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 2416 926737 2236 20067 20030 0 2236 0 0 0 0 0 0 0 0
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