CABBAGE SALAD II

Cabbage Salad II image

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.

Provided by MOLSON7

Categories Salad Coleslaw Recipes With Mayo

Time 4h20m

Yield 7

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 10.3 g, Cholesterol 13.1 mg, Fat 12.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 275 mg, Sugar 6.2 g