SLAW
2 lb cabbage
1/4 cup parsley sprigs, coarsly chopped
1/3 cup shredded carrot
1/2 cup green bell pepper strips
1 tbsp diced red bell pepper
1/4 cup green onions, sliced 1/8 inch thick
1 cup dill pickles, sliced 1/8 inch thick
DRESSING
1/2 cup water
1/3 cup dill pickle juice
1/4 cup white vinegar
1 tbsp sugar
1 tbsp salad oil
1 tsp salt
1 tsp freshly ground black pepper
Directions
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
Servings: 10 servings
Luby's Spanish Slaw With Dressing Recipe brought to you by Recipe Ideas
Categories: Salad; Spanish
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into the far past, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, mostly, these early records were just very basic hieroglyphic instructions for food preparation.
Progressing into The time of the romans around 25BC a man called Apicius created a few documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and parsley. During the next few hundred years, the rich families of Wesstern Europe tried to lay on the most exotic meals, and consequentially the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking publications are increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Luby's Spanish Slaw With Dressing recipe.
