*  Exported from  MasterCook  *
 
                     FLORIDA COLESLAW (FLORIDA COOKING)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Head (3/4 to 1 pound)-
                         -cabbage
    3       ea           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
 
   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
  
 
 
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