Recipe: Florida Coleslaw

FLORIDA COLESLAW

1/2 head cabbage
3 onions or scallions with tops, sliced very thick
1 1/2 teaspoons dried dillweed (or 2 tbsp minced fresh dill)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons red wine vinegar
2 tablespoons vegetable oil or olive oil
1/3 cup 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.

Makes 4 servings
Source: The Florida Cookbook by Jeanne Voltz and Caroline Stuart and Caroline Stuart