Dressing:
1/4 cup salad oil
2 tablespoons vinegar or lemon juice
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise, sugar, salt, and pepper. Set aside.
Salad:
2 slices of bacon
3 cups shredded green or red cabbage or a mixture of both
1 cup shredded peeled carrots, yellow summer squash, zucchini or a combination
1 cup shredded white radishes or julienne-cut peeled cucumber, red or yellow sweet pepper, celery or combination
Save some cabbage leaves for decoration
Method:
Cook bacon till crisp; drain and crumble bacon. Set aside
In a large salad bowl toss together shredded cabbage and shredded and or julienne-cut vegetables. 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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