Florida Coleslaw (florida Cooking) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 Head: , (3/4 to 1 pound)- cabbage
3 each: Onions or scallions with- tops, sliced very thin
1 1/2 tsp: Dried dillweed or 2 tb- minced fresh dill,
1/2 tsp: Salt,
1/4 tsp: Freshly ground pepper,
3 tbsp: Red wine vinegar,
2 tbsp: Vegetable or olive oil,
1/3 cup: Mayonnaise,
Directions:
Shred the cabbage fine with a sharp knife or in a food processor. Cut
out the core; this is the cooks 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
Source from luhu.jp
out the core; this is the cooks 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
Source from luhu.jp
Tags
Salads