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