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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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 |
1/4 teaspoon salt |
4 slices bacon |
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.
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