Mom's Purple Cabbage Salad

Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)

• Ready In: 45 mins
• Serves: 15-20

Ingredients

• 1  head purple cabbage, shredded (knife or food processor)
• 1  head cauliflower, cut up into bitesize
• 1  large  bunch broccoli, cut up into bitesize
• 1  large onion, diced
• 1 (16 ounce) package  frozen peas, thawed
• 1  lb bacon, fried and crumbled
• 2  cups Hellmann's mayonnaise
• 1⁄3 cup parmesan cheese
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Fry, drain and crumble the bacon.
2. Get out the biggest bowl you have in the house.
3. Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
4. Mix the dressing by combining the mayo, cheese, sugar, S&P.
5. Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.