Cabbage Salad II

Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 158 Calories

Ingredients

• ¼ teaspoon salt
• 4 slices bacon
• 3 tablespoons mayonnaise
• 1 small onion, chopped
• 2 tablespoons white vinegar
• 1 small head green cabbage, cored and shredded
• 1 carrot, peeled and shredded
• 1 small green bell pepper, seeded and chopped
• 1 tablespoon sugar

Recipe Instructions

Step 1

In a large bowl, toss together the cabbage, carrot, green pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.

Step 2

Place the bacon in a large deep skillet. Cook over medium heat until evenly browned, turning occasionally. Drain, cool and crumble. Toss crumbled bacon with salad just before serving.