Florida coleslaw (florida cooking)

4 servings

Ingredients

Quantity Ingredient
½ Head (3/4 to 1 pound)- cabbage
3 eaches Onions or scallions with- tops, sliced very thin
1½ teaspoon Dried dillweed or 2 tb- minced fresh dill
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
3 tablespoons Red wine vinegar
2 tablespoons Vegetable or olive oil
⅓ cup Mayonnaise

Directions

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

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