Ingredients
- 1/2 head
- 3/8 c mayonnaise
- 3 tb wine vinegar (red)
- 2 tb vegetable
- 2 tb dill (minced fresh)
- 1 1/2 ts dillweed (dried)
- 1/2 ts salt
- 1/4 ts pepper (freshly ground)
- 3 slices onions
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
