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