Florida Coleslaw
Yield
4 servingsPrep
20 minCook
?Ready
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | head |
cabbage
|
*
|
| 3 | each |
onions
or scallions with tops, thinly sliced |
|
| 1 ½ | teaspoons |
dill weed
dried, or 1 tablespoons fresh, minced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
vegetable oil
or olive oil |
|
| ⅓ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | head |
cabbage
|
*
|
| 3 | each |
onions
or scallions with tops, thinly sliced |
|
| 7.5 | ml |
dill weed
dried, or 1 tablespoons fresh, minced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 45 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
vegetable oil
or olive oil |
|
| 79 | ml |
mayonnaise
|
|
Directions
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.
