Recipe - Florida Coleslaw (Florida Cooking)

One half Head (Three fourths to 1 pound)
cabbage
3 Onions or scallions with
tops, cut or sliced up very thin
1 One half teaspoon Dried dillweed or 2 tb
minced fresh dill
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
3 tablespoon Red wine vinegar
2 tablespoon Vegetable or olive oil
1/3 cup 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 mediumsize 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini