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 (for 7 servings):
- 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
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.