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Florida coleslaw (florida cooking)
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| Artist: |
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| Categories: |
Florida, North American, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| | Head (?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 |
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Procedures:
| 1 | Shred the cabbage fine with a sharp knife or in a food processor. | | 2 | Cut out the core; this is the cook"s bonus if it is sweet, discard it if it is bitter. | | 3 | In a medium-size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. | | 4 | Toss lightly, add the oil and mayonnaise, and toss again. | | 5 | Cover and chill 1 hour before serving |
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