Ingredients
- 2 portions
- 1/8 against the vein
- 2 lb cabbage
- 1/2 c water
- 3/8 c dill pickle juice
- 1 c dill pickles
- 1/2 c green bell pepper
- 1/4 c vinegar (white)
- 3/8 c carrot (shredded)
- 1/4 c green onions
- 1/4 c parsley sprigs
- 1 t sugar
- 1 t salad oil
- 1 t bell pepper (diced red)
- 1 ts salt
- 1 ts black pepper (freshly ground)
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.
