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

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Instructions

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.