Try this Lubys Spanish Slaw with Dressing recipe, or contribute your own.
Suggest a better descriptionSpanish 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
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 46 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.3mg | 1 % | |
Potassium 176.3mg | 5 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 7.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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