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Cabbage Salad II

By: MOLSON7  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 252 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
4 Hrs 20 Min

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Original Recipe Yield 7 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 174 | Total Fat: 14.2g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2006 by Caroline C 
I have been eating this stuff all day. It is so good! The only thing I would say is that I had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2009 by Ola 
this is absoloutly delicious, so easy to make, served with garlic bread but i used chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by BIGDADDYWF 
The only reason I made this is I had leftover cabbage from another meal. It's pretty good and... MORE

 
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