Florida Coleslaw
1/2 head of a 3/4 to 1 pound cabbage
3 green onions or scallions with tops, sliced very thin
1-1/2 tsp. dried dillweed or 2 TBSP minced fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 TBSP red wine vinegar
2 TBSP vegetable or olive oil
1/3 cup mayonnaise
Shred the cabbage fine with a sharp knife or food processor. Cut out the core. 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
1/2 head of a 3/4 to 1 pound cabbage
3 green onions or scallions with tops, sliced very thin
1-1/2 tsp. dried dillweed or 2 TBSP minced fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 TBSP red wine vinegar
2 TBSP vegetable or olive oil
1/3 cup mayonnaise
Shred the cabbage fine with a sharp knife or food processor. Cut out the core. 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