Salad Recipe ⤍ 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.

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

Cooking Directions

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.
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.

Nutrition Facts

• calories157.9
• carbohydrateContent10.3 g
• cholesterolContent13.1 mg
• fatContent12.1 g
• fiberContent3.1 g
• proteinContent3.5 g
• saturatedFatContent3.2 g
• sodiumContent275 mg
• sugarContent6.2 g