Furrs Spanish Slaw Recipes

LUBY'S SPANISH SLAW WITH DRESSING

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.

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

LUBY'S CAFETERIA'S SPANISH COLE SLAW

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.

FIESTA COLESLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.