florida coleslaw (florida cooking)
- Categories
- Salads
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| ½ | Head (3/4 to 1 pound)- cabbage |
| 3 eaches | Onions or scallions with- tops, sliced very thin |
| 1½ teaspoon | Dried dillweed or 2 tb- minced fresh dill |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| 3 tablespoons | Red wine vinegar |
| 2 tablespoons | Vegetable or olive oil |
| ⅓ 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.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright
Similar recipes
- Coleslaw #1
- Coleslaw (live)
- Easy coleslaw
- Florida barbecue sauce
- Florida chicken
- Florida chicken breasts
- Florida crab cakes
- Florida fish
- Florida fish stew
- Florida fruit salsa
- Florida fruit salsa*
- Florida lemon cake
- Florida lemon squares
- Garlic coleslaw
- Ginger coleslaw
- Lemon coleslaw
- Roasted florida chicken
- Thai coleslaw
- Vegetable coleslaw
- Zucchini coleslaw
Random recipe of the day
Follow us
