Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Spanish Cole Slaw

SPANISH COLE SLAW
Luby's Cafeteria Copycat Recipe

Serves 8-10


Salad:
1 medium green cabbage, shredded (about 2 pounds)
1 cup thinly sliced dill pickles
1/2 cup short thin strips green bell pepper
1/4 cup coarsely chopped fresh parsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos


Dressing:
1/2 cup water
1/3 cup pickle juice (juice from jar of pickles)
1/4 cup vinegar
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper


For Salad: 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 several times.

Note: To shredded cabbage cut  in half lengthwise and remove core. Cut crosswise into 1/8-inch slices into 2-inch lengths.