| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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