Florida Coleslaw

Ingredients

1/2 head
3 slices onions
1 1/2 ts dillweed
2 tb dill
1/2 ts salt
1/4 ts pepper
3 tb wine vinegar
2 tb vegetable
3/8 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