Title: Florida Coleslaw (Florida Cooking)
Categories: Salad Florida
Yield: 4 Servings

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

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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