Lubys Cafeterias Spanish Cole Slaw Recipes
LUBY'S SPANISH SLAW WITH DRESSING
This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.
Categories Low Calorie Vegetables Low-Fat Side Dish Vegetarian Salad Healthy Coleslaw Cabbage Vegan
Time 18m
Yield 10
Number Of Ingredients 28
Steps:
- Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into ⅛ 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 mix 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.
Nutrition Facts :
SPANISH SLAW
Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over cabbage mixture just before serving; toss to coat. Serve with a slotted spoon.
Nutrition Facts :
LUBY'S CAFETERIA'S SPANISH COLE 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! --Note-- refrigeration time is noted as cooking time (2 hours).
Provided by Kim D.
Categories Vegetable
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 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 serveral 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.
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