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Yield: Makes 6-8 side-dish servings
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| Use either red or green cabbage or a mixture of both for this colorful salad. Add another splash of color with colored sweet peppers, yellow squash, or radishes. |
RECIPE INGREDIENTS
| For the Dressing: |
| 1/4 cup salad oil |
| 2 tablespoons cider vinegar, white wine vinegar, or lemon juice |
| 2 tablespoons mayonnaise or salad dressing |
| 2 teaspoons sugar |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| For the Salad: |
| 2 slices bacon |
| 3 cups shredded green or red cabbage or a mixture |
| 1 cup shredded peeled carrots, zucchini, or yellow summer squash |
| 1 cup shredded white radishes or julienne-cut peeled cucumber, red or yellow sweet pepper, celery, or peeled jicama |
| Cabbage leaves (optional) |
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DIRECTIONS
FOR THE DRESSING:
In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise or salad dressing, sugar, salt, and pepper. Set aside.
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FOR THE SALAD:
Cook bacon till crisp; drain and crumble bacon. Set aside (or wrap and chill).
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In a large salad bowl toss together shredded cabbage and shredded and julienne-cut vegetables, if using. Add salad dressing; toss gently to coat. Turn into a salad bowl lined with cabbage leaves, if desired. Sprinkle with bacon. Serve at once or cover and chill for up to 24 hours.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 6-8 side-dish servings
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| Calories: | 137 |
Fat. Total: | 13g |
Carbohydrates, Total: | 5g |
| Cholesterol: | 6mg |
Sodium: | 146mg |
Protein: | 1g |
| Fiber: | 1g |
% Cal. from Fat: | 85% |
Fat, Saturated: | 0g |
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