Luby's Cafeteria's Spanish Slaw Recipe
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Luby's Cafeteria's Spanish Slaw
This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit!

1 medium green cabbage, shredded (about 2 pounds)
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
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

From the Luby's Cafeteria 50th Anniversary Cookbook

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