Luby's Cafeteria's Spanish Slaw Recipe
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Luby's Cafeteria's Spanish Slaw
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.
From the Luby's Cafeteria 50th Anniversary Cookbook
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