Creamy BLT Coleslaw

By gstark

Ingredients

• 4 slices bacon
• 1 cup mayonnaise or salad dressing
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon celery seeds
• 5 cups shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw)*
• 1 cup shredded carrots (2 medium)*
• 1/2 c cup sunflower kernels
• 1/2 cup quartered cherry tomatoes
• 1/3 cup thinly sliced green onions
• Salt
• Ground black pepper

Preparation

Step 1

1. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.

2. In a large bowl combine the reserved drippings, mayonnaise, vinegar, sugar, and celery seeds. Add cabbage, carrots, sunflower kernels, tomatoes, and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Transfer coleslaw to a bowl or storage container; cover and chill overnight.

3. Serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.