LUBY'S SPANISH SLAW WITH DRESSING
This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.
Categories Low Calorie Vegetables Low-Fat Side Dish Vegetarian Salad Healthy Coleslaw Cabbage Vegan
Time 18m
Yield 10
Number Of Ingredients 28
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.
Nutrition Facts :
LUBY'S CAFETERIA'S SPANISH COLE SLAW
This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).
Provided by Kim D.
Categories Vegetable
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 14
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.
LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING
Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
- Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
- Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
- In small bowl, beat eggs until foamy.
- Fold into bread mixture.
- Transfer to prepared casserole dish.
- Bake 50 to 65 minutes or until top is golden brown.
Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2
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