Cabbage Salad II recipe

All Recipes Salad Coleslaw Recipes With Mayo

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

Nutrition Info

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
servingSize: -
sodium: 275 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

7 servings

Recipe Note

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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