4 c. green cabbage, minced
4 c. red cabbage, minced
1 carrot grated
1/2 lg. red onion, chopped
1/2 green pepper, chopped

SPICY DRESSING:

1 lb. bacon fried, drained and crumbled
1 c. mayonnaise (you may use reduced calorie mayonnaise)
1/2 c. sour cream (you may use nonfat yogurt)
1/2 tsp. Dijon mustard
Juice of 1/2 lemon
1/2 tsp. chili powder
1/2 tsp. sugar
1/4 tsp. salt
Dash of cayenne pepper

Fry bacon crisp; drain and set aside. Combine all of the remaining dressing ingredients. Add crumbled bacon and mix well. Pour over cabbage mixture and toss. Refrigerate several hours before serving. This is great for a community dinner or get together. Serves a lot.