------------------------------------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