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• Ingredients
• 2 cups diced fresh cauliflower
• 2 cups shredded red cabbage
• 1/4 cup minced onion
• 3 crisply cooked bacon rashers, crumbled or diced
• 1 cup mayonnaise
• 2 Tbsp. sugar
• 1 Tbsp. vinegar
• 2 Tbsp. shredded or grated Parmesan cheese
• Pepper to taste

In a large bowl stir together cauliflower, cabbage, onion and bacon. In a separate small bowl, stir together the mayo, sugar, vinegar, Parmesan, and pepper. Stir the mayonnaise mixture into the vegetable mixture until well combined. Serves 4-6.

NOTES: This recipe came from my friend, Jo, back in the ages when we were young mothers together. I haven’t made it in years until today. I’ve been thinking about it a lot, so decided to do it! For the ingredients, I use white wine vinegar and shredded Parmesan. My bacon rashers are small, and I think adding more bacon wouldn’t hurt a thing. What doesn’t taste better with bacon? This recipe can be made a day ahead of time and kept under refrigeration until ready to serve. It can also be easily multiplied if serving a crowd.