Rating: 4.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
7
Yield:
7 servings
Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

158 calories; protein 3.5g; carbohydrates 10.3g; fat 12.1g; cholesterol 13.1mg; sodium 275mg. Full Nutrition
Advertisement