Florida Coleslaw
Title: Florida Coleslaw (Florida Cooking)
Categories: Salads
Yield: 4 Servings
1/2 Head (3/4 to 1 pound)-
-cabbage
3 Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise
Shred the cabbage fine with a sharp knife or in a food processor. Cut
out the core; this is the cook's bonus if it is sweet, discard it if
it is bitter. In a medium-size bowl, combine the cabbage with the
green onions, dill, salt, pepper, and vinegar. Toss lightly, add the
oil and mayonnaise, and toss again. Cover and chill 1 hour before
serving.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright ... from a file of Carl Berger From: Dale
Shipp Date: 17 Oct 98
Source: rec.food.cooking
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