| 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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