Ingredients4 h 20 m servings 158 cals
- 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.
Per Serving: 158 calories; 12.1 g fat; 10.3 g carbohydrates; 3.5 g protein; 13 mg cholesterol; 275 mg sodium. Full nutrition
ReviewsRead all reviews 7
I have been eating this stuff all day. It is so good! The only thing I would say is that I had to use more than 3 T mayo for a small head of cabbage. But anyway, I'll definitely be making this a...
I followed thie recipe exactly, but forgot to toss the bacon in before serving. Even with that error, it was a 5 star at our table. :) It's like coleslaw, but doesn't taste heavy & saucy like...
The only reason I made this is I had leftover cabbage from another meal. It's pretty good and obviously easy to make. I had everything but a green pepper on hand. I did have a red one though....
this is absoloutly delicious, so easy to make, served with garlic bread but i used chicken instead of bacon and it was fantastic
Excellent cabbage salad, although I would describe it more like a cole slaw, but maybe that's a regional thing. The dressing was light and tasty, without being overbearing. The amount of dressin...
I have always hated cabbage salad.....this stuff was fabulous.