Cabbage Salad II You Have To Try

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Cabbage Salad II

"Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with sparkling crumbled bacon simply before serving. One of our favourite summer time salads. To make it clean, I use a meals 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
three tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/four teaspoon salt
four slices bacon

Instructions :

Prep : 10M	Cook : 7M	Ready in : 4H20M

In a huge bowl, toss together the cabbage, carrot, inexperienced pepper and onion. In a small bowl, whisk collectively the mayonnaise, vinegar, sugar and salt. Pour over the cabbage aggregate, and toss to coat. Cover and refrigerate for as a minimum four hours, or overnight.
Place the bacon in a massive deep skillet. Cook over medium heat until frivolously browned, turning from time to time. Drain, cool and disintegrate. Toss crumbled bacon with salad simply earlier than serving.

Notes :

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