| 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 | t | Dried dillweed or 2 tb- |
| minced fresh dill | ||
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 3 | T | Red wine vinegar |
| 2 | T | 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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