Categories: Salads 
      Yield: 4 servings 
  
    1/2    Head (3/4 to 1 pound)- 
           -cabbage 
      3 ea Onions or scallions with- 
           -tops, sliced very thin 
  1 1/2 ts Dried dillweed or 2 tb- 
           -minced fresh dill 
    1/2 ts Salt 
    1/4 ts Freshly ground pepper 
      3 tb Red wine vinegar 
      2 tb Vegetable or olive oil 
    1/3 c  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