2 pounds Cabbage 1/4 cup coarsely chopped Parsley 1/3 cup shredded Carrot 1/2 cup thinly sliced Green bell pepper 1 tablespoon diced Red bell pepper 1/4 cup thinly sliced Green onions 1 cup thinly sliced Dill pickles 1/2 cup Water 1/3 cup dill Pickle juice 1/4 cup White vinegar 1 tablespoon Sugar 1 tablespoon Vegetable oil 1 teaspoon Salt 1 teaspoon Pepper
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 dill pickles.
For the dressing; in a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper.
Pour dressing over top of cabbage mixture and toss well. Chill until ready to serve.