Cabbage Salad II

SUBMITTED BY: MOLSON7

"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."

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Read Reviews (2)

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	4 Hrs 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/4 teaspoon salt
4 slices bacon

DIRECTIONS

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.

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REVIEWS

Reviewed on Dec. 19, 2006 by Caroline C

I have been eating this stuff all day. It is so good! The only thing I would say is that I had... MORE

Reviewed on Aug. 10, 2007 by BIGDADDYWF

The only reason I made this is I had leftover cabbage from another meal. It's pretty good and... MORE

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Nutritional Information

Cabbage Salad II