Colorful Slaw

Colorful Slaw
For 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 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)

FOR DRESSING: In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise or salad dressing, sugar, salt, and pepper. Set aside.

FOR SALAD: Cook bacon till crisp; drain and crumble bacon. Set aside (or wrap and chill).

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.